This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Grilled Panang Vegetables
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 Servings
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
15 minutes to cook
Total time: 30 minutes
4 Servings
A Taste of Thai Panang Curry Paste adds sweetness and spice to your grilled vegetables.
Ingredients
- 1/2 cup olive oil
- 1-1.75 oz box Panang Curry Paste
- 1/2 cup loosely packed fresh basil leaves, chopped
- 1 teaspoon salt
- 1 medium red bell pepper, quartered
- 1 broccoli crown, halved
- 2 medium zucchini, cut lengthwise
- 1 large onion, cut in thick slices
- 1 medium eggplant, sliced
- Optional: 1 can baby corn, drained
Directions
- In a small saucepan, heat oil on medium heat.
- Add Panang Curry Paste, basil and salt. Stir until curry is dissolved.
- In a large bowl place red bell pepper, broccoli, zucchini, onion, eggplant, and corn.
- Pour curry mixture over vegetables.
- Toss vegetables to coat evenly.
- Cook directly on grill or wrap and seal in foil and place on grill.
- Cook for about 15 minutes.
- Check vegetables for tenderness.
- Serve immediately or chill and add to your favorite salad greens.