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!
0 Reviews Hide Reviews Show Reviews
- 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!
Related Products
Chicken Panang Curry - Recipe
500 grams chicken breast or thigh fillets, diced (substitute with beef or pork) 400 ml coconut cream (or 140 ml cream and 260 ml milk) 2 tablespoon cooking oil 1½ tablespoon Sp
Panang Curry Spice Blend - Certified Organic
Creamy, rich, intoxicating and fragrant, Panang is a popular Thai curry around the world. Panang (also known as Penang or Phanaeng) is a curry hailing from the central region of Thailand. Panang...
Vegan Tofu & Vegetable Curry (with Butter Chicken blend) - Recipe
½ cup broccoli florets ½ cup chopped green beans 1 red capsicum, cubed 1 pack fresh firm tofu 1 tablespoon Spice Zen Butter Chicken Spice Blend
Madras Curry Powder - Hot - Certified Organic
Madras Curry Powder has a noticeable sting in its tail as compared to the well-known yellow Curry powder, commonly found on commercial store shelves. Although both are arguably British creations...
Chilli Free Curry Powder - Certified Organic
Curry Powder is a versatile spice blend and a pantry staple for the Asian food lovers! People wary of chilli or with 'Nightshade' sensitivity tend to miss out on the culinary journey of curries and...
