This mild, sweet curry paste gives great flavor to vegetarian curries and stir-frys. Panang Curry Paste’s light spice is perfect for beginners.
Mixed Vegetable Curry Stir-Fry
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
10 minutes to cook
Total time: 30 minutes
4 Servings
20 minutes to assemble
10 minutes to cook
Total time: 30 minutes
10 minutes to cook
Total time: 30 minutes
4 Servings
This spicy vegetable curry is a tasty vegetarian alternative to a meat entrée. A Taste of Thai Panang Curry Paste adds just the right flavor. If you like less heat … start with only one half box of Panang Curry.
Ingredients
- 3 tablespoons vegetable oil
- 2 cloves garlic, chopped
- 1-1.75 oz box Panang Curry Paste*
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 small yellow onion, sliced
- 3 carrots, peeled and sliced
- 1 cup sliced purple cabbage
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1/2 cup sliced mushrooms
- 1/2 cup bean sprouts
- Optional: Cooked Jasmine Rice
- *Any A Taste of Thai Curry Paste may be used.
Directions
- In large skillet or wok, heat oil over medium high heat.
- Add garlic. Cook until it begins to soften.
- Add Panang Curry Paste, sugar and soy sauce. Stir until curry is softened and smooth.
- Add onion, carrots, cabbage, broccoli, pepper, snow peas, mushrooms and bean sprouts. Stir-fry 3-4 minutes or until vegetables are tender-crisp.
- Serve over hot Jasmine Rice, if desired.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
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