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Vegan Panang Curry
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Vegan Panang Curry

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$0.00
Serves:
3-4
Cooking Time:
20 minutes
Cuisine:
Thai, Malaysian
Special Diets:
Gluten Free, Lactose Free
Print Recipe:
To print or download recipe name, ingredients and cooking method
  • 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

 

 

  1. 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.
  2. 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.
  3. Add palm sugar and simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
  4. 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

 

 

  1. 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.
  2. 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.
  3. Add palm sugar and simmer for another 5 minutes. Garnish the curry with roasted peanuts, red chilli and kaffir lime.
  4. Serve it with jasmine rice and enjoy!
Mail me to send Recipes: info@spicezen.com.au

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