Vegan Thai Panang Curry
As with most Thai curries, the base for this recipe has the familiar scent and flavours of lemongrass, galangal and kaffir lime leaves. Where this Panang Curry sets itself apart, is with the the texture of toasted peanuts pounded into the curry paste.
Ingredients
To Make The Curry Paste
- 90 g red chillies, soaked in hot water for 30 minutes
- 20 g galangal, peeled
- 30 g lemongrass stalk, pale part bruised, chopped
- 45 g (approx. 3 tbsp) coriander roots
- 20 g (approx. 4 tsp) garlic cloves, roughly chopped
- 10 g kaffir lime leaves, de-stemmed
- 5 g (approx. 1 tsp) ground cumin, roasted *
- 5 g (approx. 1 tsp) ground coriander, roasted *
- 45 g (approx. 3 tbsp) peanuts, roasted
Vegan Panang Curry
- 30 ml (approx. 2 tbsp) vegetable oil
- 150 ml coconut milk
- Water as required
- 10 ml (approx. 2 tsp) vegan fysh sauce (if you don’t have vegan fysh sauce, use dark soy sauce)
- 10 g (approx. 2 tsp) jaggery
- 2 to 5 kaffir lime leaves to serve
- 2 fresh red chillies to serve, sliced diagonally
Vegetables
- 50 g zucchini, diced
- 50 g carrots, peeled and diced
- 50 g cauliflower, florets
- 50 g tofu, cut into cubes (optional)
- 50 g pok choy
- 60 g cooked rice
Instructions
- Soak the red chilies in warm water before blending the chillies along with all the other ingredients of the curry paste until a smooth paste forms.
- To make the curry , heat oil and add approx 100 gm of curry paste and cook for 15 mins.
- Stir in approx 200ml of water; add the vegetables and cook for about 15 mins.
- Add approx 100-150ml of coconut milk. Simmer for 10 mins.
- Add vegan fysh sauce (or soy sauce); grated or chopped jaggery and kaffir lime along with fresh red chilies; taste and adjust flavour as per preference, e.g. adding more jaggery for sweetness or more chillies for a spicy slant.
- Tofu / bok choy and shrimps should always be added 5-7 mins before removing the curry from the flame.
- Serve with steamed rice.
Notes
* Toast the dry spices in a skillet/ wok and then grind using a mortar-and-pestle.