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.
curry, portobello mushrooms
Calories: 488 kcal
can full fat coconut milk
vegan red curry paste
creamy peanut butter
soy sauce or tamari
or to taste
large portobello caps
stemmed, cleaned and cut into ½ inch thick strips
red bell pepper
sliced into strips
cooked jasmine rice
chopped roasted peanuts
fresh basil leaves
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.
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.
Portobello Panang Curry
Amount Per Serving
Calories from Fat 384
% Daily Value*
Saturated Fat 25.8g129%
* Percent Daily Values are based on a 2000 calorie diet.