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Lunar New Year

Harvest Panang Curry with Crispy Vegetable Potstickers

Elevate your curry night with a velvety butternut squash Panang sauce, topped with crispy vegetable potstickers and toasted peanuts for a nutty, spice-kissed finish.
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This Harvest Panang Curry is a soul-warming fusion of autumn flavors and Thai spice. By blending a silky butternut squash base with bold red curry and creamy coconut milk, we’ve created a sauce that is exceptionally rich and complex. Served over nutty brown rice and topped with crispy, pan-seared vegetable potstickers, this dish offers a delightful play of textures—from the velvety curry to the shattering-crisp dumpling shells.

Ingredients

Directions

Sear the Potstickers

  1. Heat 1 tbsp of oil in a non-stick skillet over medium-high heat.
  2. Add the Amoy Thai Vegetable Potstickers and sear until the bottoms are golden and crisp. Add a splash of water, cover with a lid for 2 minutes to steam through, then remove and set aside. (Keeping them separate ensures they stay crispy rather than getting soggy in the sauce).

Build the Panang Base

  1. In a large pot or wok, heat the remaining oil. Sauté the onions and bell peppers until just tender-crisp.
  2. Stir in the red curry paste and cook for 1 minute until fragrant.
  3. Pour in the Brickman’s Butternut Squash Soup and the unsweetened coconut milk. Stir to combine.
  4. Let the sauce simmer gently for 5–8 minutes. The squash soup will thicken the curry and add a deep, roasted flavor that mimics traditional crushed peanuts used in Panang.

The Assembly

  1. Scoop a generous portion of brown rice into wide, shallow bowls.
  2. Ladle the squash-infused Panang curry and peppers over the rice.
  3. Arrange 3–4 crispy vegetable potstickers on top.
  4. Garnish with a heavy sprinkle of chopped roasted peanuts for that signature Panang crunch and nutty finish.

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