Panang-ish Curry

This curry can be made vegetarian, just use vegetable broth. I happened to have chicken broth on hand so that is what I used. This was a "crap-toss curry" that turned out really tasty. Curry is great for using up random vegetables.

Ingredients

1 large yam or sweet potato, cut into 1-inch pieces

4 baby potatoes, cut into 1-inch pieces

1 medium onion, cut in half and sliced into ½ inch strips lengthwise

1 thumb of ginger, peeled and chopped finely

3 cloves of garlic, peeled and chopped finely

1 can garbanzo beans (chick peas), drained

1 cup frozen green beans

1 can coconut milk

2 cups (enough to cover vegetables) plus ¼ cup chicken broth, divided

2 TBS corn starch

2 TBS canola oil

2 TBS fish sauce

½ can red curry paste

¼ cup natural peanut butter

½ cup dry roasted peanuts

 

Directions

Heat oil in a wok or large frying pan over medium high heat until the oil shimmers.

Add curry paste and stir fry for one minute.

Add potatoes, onion, ginger, garlic and garbanzo beans to wok and stir fry for 2 minutes, coating vegetables in curry paste.

Add broth to just cover vegetables.

Add fish sauce, bring to a boil.

Cover and simmer for 15 minutes, until potatoes are tender.

While that simmers, mix 2 TBS corn starch with the ¼ cup chicken broth to make a slurry.

When the potatoes are tender, add the frozen green beans, coconut milk, peanut butter and stir to combine.

 

Bring back to a boil and stir in the slurry to thicken it.

 

Let it simmer for another 5 minutes, until the green beans are cooked through.

 

To Serve

Serve over rice

Top with 1 TBS of peanuts