I love panang. It is one of my most favorite dishes to get at Thai restaurants. Give me veggies swimming in coconut milk and curry, and I will be your best friend. For life. Really.
I'm sure there are lots of recipes out there for some form of panang.
This is my version (to my best estimation):
Mandi's Veggie Panang
olive oil (or coconut oil if you want even more coconut flavor), enough to coat your pot
1/2 of a small red onion, chopped
2 med. sized sweet potatoes, peeled and chopped
1 clove of garlic, minced
1 Tbsp peeled and minced fresh ginger
1 tsp yellow (for mild) or red (for a little more kick) curry
a small pinch of cinnamon
1 C chicken bone broth (or veggie broth if you want to go vegan)
1 can coconut milk
half head of cauliflower, chopped
half large red bell pepper, chopped
1 C frozen green peas
Cover bottom of your soup pot in your oil. On a medium heat, saute the onion. Add in swt. potatoes, garlic, ginger, curry and cinnamon. Saute until things start to soften up a bit. Or until you have your cauliflower and bell pepper chopped (if you cook like me and times can be approximate!). Throw in cauliflower and bell pepper. Stir them in and let them get friendly with the other veggies. Add the broth and coconut milk. Throw in a pinch of salt and the peas. Bring to a boil. Once things are bubbling nicely, turn down the heat and let it simmer for 15 minutes or so. It should start thickening up nicely at this point. Serve over brown rice, or eat it alone if you are going grain free.