Portobello Panang Curry

4.67 from 3 votes

Pan-seared portobello slabs are simmered in a rich sauce of coconut milk, peanut butter and red curry to create this succulent vegan remake of a Thai classic.

Prep Time5

Cook Time20

Total Time25

Course: Entree

Cuisine: American, Thai

Servings:

Calories: 488kcal

Author: Alissa

Ingredients

1-14 oz. can full fat coconut milk
2-4 tbsp. vegan red curry paste to taste
2 tbsp. creamy peanut butter
2 tbsp. maple syrup
2 tbsp. soy sauce or tamari or to taste
2 tbsp. vegetable oil
4 large portobello caps stemmed, cleaned and cut into ½ inch thick strips
1 red bell pepper sliced into strips

For Serving

cooked jasmine rice
¼ cup chopped roasted peanuts
2 scallions chopped
½ cup fresh basil leaves loosely packed

Instructions

Whisk coconut milk, curry paste, peanut butter, maple syrup and soy sauce together in a medium bowl. You can warm the mixture up a bit if needed to fully blend.
Coat the bottom of a large skillet with oil and place over medium heat. Working in batches if needed, add portobello strips in a single layer and cook until browned on bottoms, about 5 minutes. Flip and cook 5 minutes more.
Add coconut milk mixture and bell pepper. Raise heat and bring to a simmer. Lower heat and allow to cook, stirring occasionally, until peppers and mushrooms are tender, 10 minutes.
Divide rice onto plates and top with mushroom mixture. Sprinkle with scallions, basil and peanuts. Serve.

Notes

As far as vegan curry paste options go, Maesri is my favorite. This time around I used Thai Kitchen though, just because it's milder, which I think works better for this type of curry.

Nutrition information does not include rice.

Nutrition