A delicious way to repurpose leftover vegetables from Christmas Day festivities, this recipe is quick and easy—perfect for the busy holiday season. Penang curries are richer and thicker than traditional red Thai curries. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
Serves 8
1½ tbsp rapeseed oil
50g Penang curry paste
3 tbsp crunchy peanut butter
2 x 400ml coconut milk
2 tsp light brown sugar
1 lime, juiced
Salt and black pepper
200g cooked carrots
150g cooked green beans
200g cooked cauliflower florets
200g cooked sweet potato
1 large red pepper, sliced and cooked
25g roasted peanuts
1 spring onion, sliced
1 red chilli, thinly sliced
Fresh Kaffir lime leaves - optional
AGA steamed rice
Preparation Time: 20 minutes. Cooking Time: 22 minutes
1. Heat the oil in an AGA Cast Aluminium Wok, or Sauté Pan on the simmering plate, hotplate on simmering setting or induction on medium high.
2. Stir fry the curry paste in the oil for a few seconds, until it smells fragrant.
3. Blend in the peanut butter and coconut milk. Bring to the boil and simmer whilst stirring for a couple of minutes.
4. Stir in the sugar and lime juice. Season to taste with salt and black pepper.
5. Add the cooked vegetables to the sauce and reheat for 5-10 minutes, stirring occasionally, until everything is heated through and piping hot. If the curry is too thick for you, just add a little water or stock
6. Garnish with peanuts, spring onion and red chilli. Use fresh kaffir lime leaves if you can get them. Serve with steamed rice.
7. For perfectly cooked rice. cook the rice in the AGA Cast-Iron Buffet Casserole, (as a general rule about 50g uncooked rice per person). When the rice is steamed, 20-25 minutes, fluff with a fork and pour the curry over the top.
Tips: Use full fat coconut milk, as lighter versions can cause separation of the sauce.
For a spicier dish, use a quality Thai Penang curry paste and add an extra 25g of paste, or make your own if time allows.
Red Thai curry paste can be used as a suitable vegetarian-friendly alternative.
