Panang is a popular Thai curry made with meat or veggies. If you love curry, sure you will love this recipe too. For this recipe, use homemade panang curry paste. This homemade version is very easy to make and you can adjust the spiciness to your own liking.
Ingredients;
- 300g fried firm tofu
- 1 capsicum, sliced
- 1-2 tbsp palm sugar / brown sugar
- 1 tbsp vegan fish sauce
- 250ml coconut cream / coconut milk
- Few tbsp water if needed
- 20g cilantro stem
- 30g galangal, cut into small pieces
- 1 lemongrass, white part only(chop into small pieces)
- 4 garlic
- 3 shallots or 1 onion
- 3 lime leaves, remove the stems and chopped
- 1 tbsp lime zest
- 1/2 tsp cumin seeds, toasted
- 1/2 tsp coriander seeds, toasted
- 1 tbsp roasted peanuts
- 8-10 dried chili, remove the seeds
- Water if needed
Instructions:
- Soak the dried chilli in hot water for 10 minutes.
- Add all the panang curry paste ingredients into the blender. (Add few tbsp of water if needed) Blend till smooth and set aside.
- Add half of the coconut milk into the wok. Cook the coconut cream over low heat for few minutes or till it’s slightly thickened. (Refer to the youtube video).
- Add the blended panang curry paste, lime leave, palm sugar & vegan fish sauce. Cook over low heat for another 2 minutes. (Keep stirring)
- Add the fried tofu and capsicum. Stir to combine well with the curry.
- Lastly add in the remaining coconut milk, salt and add a little water if you want to thin out the curry. Cook for a further 1-2 minutes.
- Remove from the heat and serve with white rice. Enjoy
Nutrition Facts per serving (without rice/noodles):
- Calories: 278
- Fat: 22g
- Saturated Fat: 19g
- Carbohydrates: 18g
- Fiber: 4g Sugar: 8g
- Protein: 4g
- Sodium: 797mg
