Ingredients
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GalanganFor curry paste:
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Lemon grass stem
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Lime Leaves
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Coriander stems
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Dried and soaked red Kashmiri chillies
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Onion & garlic
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Roasted peanuts
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Whole coriander seeds
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Cumin Seeds
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OilFor Curry
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Tofu
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Salt
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Coconut milk
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Soya sauce
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Jaggery
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Coriander leaves
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Coconut cream
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Red chillies
About
Thai Panang curry for vegans and vegetarians is a flavorful and aromatic dish originating from Thailand. It’s made with a creamy coconut milk base infused with red curry paste, kaffir lime leaves, and Thai basil. The curry is typically loaded with assorted vegetables like bell peppers, carrots, and broccoli, offering a colorful and nutritious meal. It’s customizable to suit dietary preferences, with tofu or tempeh commonly used as protein alternatives. This fragrant and spicy curry is served with steamed rice or noodles, providing a satisfying and delicious dining experience suitable for vegans and vegetarians alike.
Steps
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1
Done
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Prepare the curry paste by grinding galangal, lemongrass leaves, coriander stems, dried and soaked Kashmiri chilies, onion, garlic, roasted peanuts, coriander seeds, and cumin seeds in a grinder until smooth. |
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2
Done
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In a pan, heat oil and add tofu, frying until crispy with a sprinkle of salt. |
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3
Done
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Remove tofu from the pan and set aside. |
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4
Done
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In the same pan, add more oil and the prepared curry paste along with the crispy tofu. |
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5
Done
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Stir in coconut milk, soy sauce, and a little jaggery for sweetness. |
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6
Done
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Allow the curry to simmer until the flavors meld together. |
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7
Done
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Garnish with fresh coriander leaves, coconut cream, and red chilies. |
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8
Done
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Serve the Thai Panang curry hot with steamed rice for a delightful vegan or vegetarian meal. |
