(Probably Inauthentic) Panang Curry

Hi friends! Over the weekend, my mum was visiting me here in Edmonton, and we stopped at a fantastic little Thai spot (Numchok Wilai if you’re interested- check out their vegetarian lunch menu especially, what a great deal!) for dinner. It will probably be one of my go to spots after such delicious noms, I am very excited. I had the Panang Curry, and I seriously couldn’t get enough of it. Like, actually. I am still thinking about it, so I attempted to make my own at home! Of course, I am not claiming to be an expert on Thai food by any means, and I probably made some additions that might not typically be found in this dish, as I was trying to use up some vegetables at the same time. However, it’s pretty fucking delicious, and will probably be dinner for at least a couple more nights in this one-lady household! Very much hitting the spot after a long bike ride tonight.

IMG_8272

Ingredients: 

  • 1 medium onion, chopped
  • 2 cloves minced garlic
  • 2 large carrots, chopped
  • 2 cups broccoli, chopped
  • 1 cup snap peas
  • 1 cup chopped kale
  • 1 pack tofu
    (I use the fried tofu puffs found at Loblaws or any Chinese supermarket, but prep yours however you see fit)
  • 2 tsp coconut oil
  • 28 oz coconut milk (two cans)
  • 1/3 cup natural peanut butter
    (I prefer crunchy)
  • 3 tbsp red curry paste
  • 2 tbsp light soy sauce (this recipe is wheat free if you use a gluten free kind)
  • 2 tbsp coconut or brown sugar
  • 1 tsp ginger
  • 1 tsp cumin
  • juice of one lime, more wedges for serving if desired

 

Instructions:

  • Let’s start with those veggies! On medium heat in a large pot, cook onion with your coconut oil until they become translucent. Add carrots and cook for another minute, then broccoli, snap peas, and chopped kale. My tofu was already cooked, so I added it in towards the end. Allow veggies to cook through while you prepare your coconut curry in another pot.
  • In a medium pot, also on medium heat (surprise!), add peanut butter, and curry paste. Next, add your coconut milk, and whisk until it’s heated & no clumps remain of your peanut butter and curry paste. Add soy sauce, sugar, ginger, cumin, and lime!
  • Add coconut curry to your veggies, and allow to simmer for 5-10 minutes!
  • Serve on your favourite rice! I ate it with brown* rice tonight, but it would be amazing on jasmine, or coconut rice as well!

 

*I never used to love the taste of brown rice, but lately, I have been rinsing mine well, and then toasting it for five minutes in the rice cooker before I start, and it works really well to take the earthy, edge off. Toasting it in your rice cooker can be achieved by stirring with a tsp of oil before you add water to the pan.

 

 

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