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    Preparation Time
    30 Mins
    Spice Level  

Vegetable Panang curry with Jasmine Riceby Cook Gourmet

Rs. 449 Serves 2

Among the cuisines of southeast asia, thai food is unique. Thai cuisine is distinct from Chinese and Indian cuisines, both of which influenced Thai cooking. Thai cooking is completely identifiable in its own right, incorporating all 5 tastes: sweet, sour, bitter, salty and spicy. Thai people have taken foreign influences and transformed them into a cuisine uniquely their own.

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Rs. 449Serves 2

NUTRITIONAmount Per Serving

    • Calories700


    Non Stick Pan
    Sauce Pan

INGREDIENTSPortion for 2

    1 tbsp peanut oil
    1 tsp chopped garlic
    1 tsp chopped galingale
    1 tbsp panang curry paste
    1/2 tsp peanut butter
    400 ml coconut milk
    1/4 tsp vegetable stock powder
    1/2 tbsp coconut palm sugar
    1/2 tsp golden mountain sauce
    1 tsp lime juice
    1 tbsp peanuts
    1.5 cup white mushrooms
    1/4 cup chopped onions
    6 basil leaves
    3 lime leaves
    1 red chilly
    150 gms tofu
    4 broccoli flowerets
    6 sugar snap peas
    80 gms red bell pepper
    1 cup jasmine rice

    Cook Gourmet

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      Prepare vegetable stock To 60 ml of water add vegetable stock powder and bring to a boil. Keep aside for preparing curry.


      Prepare Panang curry In a non stick pan, heat oil on medium heat. Once oil is hot add galingale, garlic, onion and let it cook until onions are light brown. Stir in panang curry paste and peanut butter and fry for 1 minute.


      Add coconut milk to curry Whisk in coconut milk, vegetable stock, plam sugar, golden mountain sauce, and lime juice and turn heat to medium high.


      Add tofu and vegetables Add mushrooms, broccoli, sugar snap peas, bell peppers, tofu, basil leaves, lime leaves, red chilly and salt.


      Cook curry for 4-5 minutes cook for 4-5 minutes or until tofu is completely cooked. Top with crushed peanuts and garnish with thai basil leaves. Serve with Jasmine rice.


      Prepare Jasmine rice Rinse the rice under cold water to remove starch. Put rice in to a sauce pan with 2 cups of water over high heat, Leave the saucepan uncovered, stirring occasionally as water begins to boil Stir in the rice one more time, scraping the bottom and turn heat to low. Cover the saucepan and let it cook for 20 minutes. Rice is cooked when small dimples appear at the top of rice. These holes are sometimes also called fish eyes. Remove the saucepan from the heat (Drain of excess water if required) and let it stand for 10 minutes. Fluff with a fork and serve warm

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