Monday, 27 February 2012

Panang Curry

I made panang last night with losts of green vegetables but it's really good with potato so I'm adding that to the recipe even if though I didn't use it :) Obviously what vegetables are up to you.
If you want a creamier panang then add more coconut milk/cream.



Panang Curry

Ingredients

4 Tbls Vegan panang curry paste
2 Tbls oil (I used coconut oil)
3 Tbls vegan fish sauce (I use the one from Vegan's Choice Grocer but here's a homemade one from Vegan Dad)
1 Tbls sugar
1 cup vegetable stock
400ml coconut milk or cream
4 large potatoes, peeled and chopped
1 cup frozen peas, unfrozen
1 bunch kale, washed and chopped
1 head broccoli, washed and chopped
1 packet of puffy tofu (available from an Asian grocers)
1 bunch bok choy, washed and shoppped
1 handful of english spinach, washed


Method

In a medium pot boil some water and add potatoes, boil for 10 minutes.
In a large pot cook oil and curry paste on medium until sizzling.
Add coconut milk, sugar, stock and fish sauce and bring to boil.
Add puffy tofu and peas. Once potato is done add it as well.
Simmer on a low-medium heat for 10-20 minutes.
Add other vegetables and turn off heat once the leafy vegetables are wilted and broccoli is heated through.
Serve with brown or basmati rice.

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