Curry. I love curry of all kinds, including Stephen Curry! At the last Warriors game I attended, that Curry guy stole my heart with his unbelievable shots and assists. I was indeed impressed. Although I joke about hoping that the Warriors will lose the playoffs, somewhere deep deep down I know that I want the Warriors to win.
In honor of the playoffs and Stephen Curry, I have a curry recipe for y’all. It is another curry that has also stolen my heart: Thai Panang Curry!
I love all of the vegetables included in this recipe. They’re beautiful!
Look at the U.S. grown Shiitake mushrooms.
The vibrant red bell peppers.
Cute little baby bok choy (not bok choy)
The Thai Panang Curry Paste.
Ideally, what you’ll need for this recipe is a nonstick pan and a large pot. You should use this specific Maesri Thai Panang Curry Paste. It could be found easily at any Asian market.
Also, we chose to use baby bok choy in this recipe instead of regular bok choy because they’re more bite sized. All ingredients for this recipe can be found at your local Asian market.
- A few tablespoons of olive oil
- 200 g baby bok choy
- 11 U.S. grown shiitake mushrooms (sliced)
- 1 onion (sliced)
- 1 large carrot (sliced)
- 1 red bell pepper (sliced)
- 2 cans of coconut milk (15 oz. cans)
- 2 cans Maesri Thai Panang Curry Paste (4 oz. cans)
- When slicing vegetables, keep them around the same size. It's your choice, but make them fairly close to being bite sized. Cook the mushrooms first.
- In a medium sized pan, heat 2 tablespoons of olive oil, add the shiitake mushrooms, sprinkle a pinch of salt over the mushrooms, and pan fry them over medium heat until the sides browned but not burned. This is to bring out the flavors of the mushrooms. Pour the mushrooms into a bowl/plate and set them aside.
- Heat two tablespoons of olive oil on the pan, add the onions, sprinkle a pinch of salt over the onions, and cook them over medium heat until they're translucent. Pour the onions into a bowl and set them aside.
- In a large pot, heat 4 tablespoons of olive oil. Scrape the curry paste from the two cans and pan fry the paste for about 1 or 2 minutes over medium-high heat. Add the coconut milk, carrots, and bok choy. Bring the pot to a simmer.
- Once the carrots begin to soften, add the bell peppers, mushrooms, and onions. Simmer for several minutes (until the carrots are soft).
- Serve the curry over brown rice or quinoa.
A rich and creamy curry that has a spicy kick. Filled with an abundance of gorgeous vegetables and served over brown rice or quinoa, it’ll be sure to make your taste buds and body happy!
Spicy foods have been known to slightly increase your metabolism.
Carrots are a great source of vitamin A and Beta Carotene.
We use U.S. grown Shiitake mushrooms instead of the ones from China because they’re grown with fewer chemicals. We don’t know how China grows their vegetables and so we prefer to stay away from them. The mushrooms are also good sources of copper and vitamins B.
Baby Bok Choy is considered a cruciferous vegetable and apparently contains over 70 types of antioxidants. It is also a great source of Beta-Carotene/Vitamin A and vitamin K (vitamin that helps with blood clotting so that you don’t keep bleeding).
Hope you all had a fantastic Tuesday. Have a great night and stay happy and healthy y’all! Before you go to bed, be sure to ogle these photos one more time so that you can dream all about this dish.