Panang Curry Mole

If there was ever a dish that perfectly captures the joy of cold-weather cooking and the excitement of bold global flavors, it’s this Panang Curry Mole. Think: the richness of ancho chile and chocolate meeting the aromatic warmth of Panang curry paste, all wrapped in velvety coconut milk. It’s the coziest meal to curl up with—deep, complex, and shockingly simple to make.

This Thai-Mexican fusion moment is all about layers. You start by combining garlic and Chef’s Choice Panang curry paste with chocolate, warm cinnamon, raisins, ancho powder, and almonds for that classic mole vibe. Add squash, broccoli, mushrooms, and a can of Chef’s Choice coconut milk, and suddenly you have a creamy, aromatic sauce that tastes like it simmered all day (but really takes less than an hour).

Serve it over jasmine rice, finish with cilantro and lime, and you’ve got a plant-based dinner that’s comforting, vibrant, and wildly satisfying.

Perfect for weeknights, cozy weekends, or anytime you want something that feels special without requiring hours in the kitchen.

Ingredients

• 1 garlic clove

• 2 Tbsp olive oil

• Salt and pepper

• 3 Tbsp Chef’s Choice Panang curry paste

• 1 oz semisweet chocolate, chopped

• 1/4 tsp ground cinnamon

• 1/4 cup raisins

• 2 Tbsp ancho chile powder

• 1/3 cup blanched almonds

• 1 can Chef’s Choice coconut milk

• 2 small squash, sliced

• 2 cups broccoli florets

• 8 oz sliced mushrooms

• 4 cups cooked jasmine rice

• 3 Tbsp cilantro, chopped

• 1 lime

• Sesame seeds (optional for topping)

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the garlic and sauté 1 minute.

2. Stir in the Chef’s Choice Panang curry paste and cook until fragrant, about 2 minutes.

3. Add the chocolate, cinnamon, raisins, ancho chile powder, and almonds. Stir until the chocolate melts and everything becomes glossy and aromatic.

4. Pour in the can of Chef’s Choice coconut milk and season with a pinch of salt and pepper. Bring to a gentle simmer.

5. Add the squash, broccoli, and mushrooms. Cover and cook for 20–25 minutes, or until the vegetables are tender and the sauce is thick and rich.

6. Taste and adjust seasoning as needed.

7. Serve the curry mole over warm jasmine rice. Top with cilantro, a squeeze of lime, and sesame seeds if you like.

Recipe Notes

• This dish gets even better the next day—hello, meal prep magic.

• Swap squash for sweet potatoes or carrots if that’s what you have on hand.

• For extra heat, add a pinch of crushed red pepper or a sliced Thai chili.

More cozy fusion recipes you’ll love

Try my Curry Lentil Hand Pies and my Red Curry Lasagna Soup for more bold, vibrant plant-based meals.

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Panang Curry Mole

 

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

 

A creamy Thai-Mexican fusion dish made with Panang curry paste, chocolate, ancho chile, and coconut milk, simmered with squash, broccoli, and mushrooms for a rich, cozy plant-based meal.

Author: Carrots and Flowers

Recipe type: Main Course

Cuisine: Thai-Mexican Fusion, Vegan

Serves: 4 servings

Ingredients

• 1 garlic clove
• 2 tbsp. olive oil
• salt and pepper
• 3 Tbsp of Chef's Choice Panang curry paste
• 1 ounce semisweet chocolate, chopped
• ¼ tsp. ground cinnamon
• ¼ cup raisins
• 2 Tbsp ancho chile powder
• ⅓ C. blanched almonds
• 1 can Chef's Choice coconut milk
• 2 small squash
• 2 cups broccoli florets
• 8 oz sliced mushrooms
• 4 cups cooked jasmine rice
• 3 Tbsp cilantro, chopped
• 1 lime

Instructions

1. Preheat the oven to 350F. Cut the squash in half. Deseed and trim into 2-3” pieces. Chop broccoli into bite sized pieces. Slice the mushrooms.
2. Toss the veggies with olive oil, salt, and pepper. Place the broccoli, squash, and mushrooms in a single layer on two oiled pans. Roast for 20-30 minutes until tender.
3. Add the curry paste, garlic, almonds, chocolate, raisins, cinnamon, ancho chili powder to a blender or food processor and process until it forms a paste. Add ¼ C. of water and continue to puree until smooth.
4. Add the paste to a can of coconut milk over medium heat. Mix well and cook for 10 minutes or until heated through. Portion your serving bowls with rice and roasted veggies. Top with the curry mole. Garnish with chopped cilantro, sesame seeds, and a squeeze of lime.

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