I was never taught how to make this dish. I’ve seen people make things similar and I’ve read some recipes, but this isn’t really based on anything. I somewhat wing it, just about everytime, but I’ll try and formulate this into something that seems structured and similar to an actual recipe.


  • 2 cans of coconut milk
  • 2 tbsp of lemongrass (or 2 stalks of lemongrass, sliced and crushed)
  • 1 to 2 cups of peanuts
  • 2 to 4 tbsp of Mae Ploy Panang Curry Paste or more if you want it hotter
  • 3 Green Zucchini
  • 2 Yellow Summer Squash
  • 2 Japanese Eggplant
  • 4 Bellpeppers, various kinds, green, red, yellow, etc.
  • 1 Medium sized Red Onion (Or your favorite kind)
  • 1/2 lb of Green Beans, ends trimmed off
  • 4 chopped baby bok choy
  • 1 cup of cilantro (loosely pressed)
  • 4 cloves of garlic, smashed and chopped
  • 1 cup of Red Quinoa

The Goods

Trim the green beans and set aside.

Chop up the onions and cube up the squash, zucchini, japanese squash, and garlic and set aside. Cut the Bell Peppers into long thin strips.

Green Beans and Chopped Squash and Onions

Add about 2 tbsp of olive oil to a wok or large frying pan and heat on medium to high heat. When hot, toss in the peanuts and green beans. Stir fry until the peanuts begin to get a bit more toasted and the green beans soften a little and get a little color on the edges.

Green Beans and Peanuts

While the green beans and peanuts are cooking up, add the 2 cans of coconut milk to a large pot over medium heat. Squeeze in your curry paste and break up with a spoon or whisk to dissolve the paste in the milk. You’ll notice the color begin to change. Also add in the Lemongrass paste or stalks at this point as well.

Curry Paste and Coconut Milk

When the milk gets good and hot, mix in all of the vegetables and the green beans and peanuts from the other pan and let them simmer on medium to low heat, you don’t want the milk to burn, but you want to cook the veggies slowly.

All the Veggies, getting curried

While the vegetables are simmering, add 1 cup of Quinoa and 2 cups of water to a pot and bring to boil, cover and let simmer for 20 minutes or until the water is absorbed.

Quinoa, ready for the Curry

Then cover the quinoa with your veggies and curry sauce…


I hope you enjoy this recipe, let me know if you end up trying it and if you changed anything. Obviously you will want to taylor the vegetables to your own preference.

If anybody has any ideas about how to add to this, or another way you’ve done a similar dish, I’d love to hear it!

4 Responses to Panang (red) Thai Curry and Vegetables over Red Quinoa

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