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Vegan Panang Curry
Recipe:
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
PANANG CURRY PASTE
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
METHOD:
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
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