Vegan Panang Curry - Recipe
- Serves:
- 3-4
- Cooking Time:
- 20 minutes
- Cuisine:
- Thai, Malaysian
- Special Diets:
- Gluten Free, Lactose Free
- Print Recipe:
- 500 grams vegetables of your choice (red capsicum, beans and carrots), diced
- 100 grams fried or hard Tofu, cubed
- 400 ml coconut cream (or 140 ml cream and 260 ml milk)
- 2 tablespoon cooking oil
- 1½ tablespoon Spice Zen Panang Curry Spice Blend
- 2 small brown onions, finely chopped or pureed
- 2 teaspoon garlic, finely chopped or pureed
- 1½ tablespoon palm sugar or brown sugar
- ½ teaspoon salt
- ¼ cup roasted peanuts, crushed (ignore for nut allergy)
- 1 fresh red chilli, sliced diagonally
- Fresh kaffir lime leaves, finely shredded
- Heat a pan over medium heat with 2 tablespoon oil. Add onion and garlic and sauté it for 2-3 minutes. Add Spice Zen Panang Curry Spice Blend, sauté it for a minute. Add rest of the vegetables and Tofu and stir fry.
- Add the coconut cream and salt. Bring it to boil, reduce the heat to simmer for approximately 15 min until vegetables are tender and oil has separated.
- Add palm sugar and simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
- Serve it with jasmine rice and enjoy!
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- 500 grams vegetables of your choice (red capsicum, beans and carrots), diced
- 100 grams fried or hard Tofu, cubed
- 400 ml coconut cream (or 140 ml cream and 260 ml milk)
- 2 tablespoon cooking oil
- 1½ tablespoon Spice Zen Panang Curry Spice Blend
- 2 small brown onions, finely chopped or pureed
- 2 teaspoon garlic, finely chopped or pureed
- 1½ tablespoon palm sugar or brown sugar
- ½ teaspoon salt
- ¼ cup roasted peanuts, crushed (ignore for nut allergy)
- 1 fresh red chilli, sliced diagonally
- Fresh kaffir lime leaves, finely shredded
- Heat a pan over medium heat with 2 tablespoon oil. Add onion and garlic and sauté it for 2-3 minutes. Add Spice Zen Panang Curry Spice Blend, sauté it for a minute. Add rest of the vegetables and Tofu and stir fry.
- Add the coconut cream and salt. Bring it to boil, reduce the heat to simmer for approximately 15 min until vegetables are tender and oil has separated.
- Add palm sugar and simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
- Serve it with jasmine rice and enjoy!
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