Vegan Panang Curry Using Red Curry Paste Recipes

PANANG CURRY

Steps:

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.

DELICIOUS VEGAN PANANG CURRY

Steps:

• Prepare the tofu by cutting it into rectangles or cubes about 1.5cm thick. The larger the cube, the longer it takes to absorb the curry. Pan-fry in a heated 10" skillet with 2 teaspoons of oil until golden brown on all sides, then set aside.
• Soak or boil bamboo shoot strips in hot water to remove the smell if needed. Drain out the water and set it aside.
• To make the Panang curry paste, toast cumin and coriander seeds in a heated pan over medium-low heat for about 30-45 seconds. Watch the heat so the spices don't burn.
• Then, combine shallot, garlic, lemongrass, cilantro roots, galangal, lime leaves, peanuts, and kelp with the water in a high-speed blender. Top it with softened dried chiles, toasted spices, and blend into a fine paste. Add 2-3 tablespoons of water to get the blender running, if needed. Alternatively, use a mortar and pestle to pound the paste for a more rustic look. In that case, please cut the kelp into tiny pieces so they blend in better.
• Now, add about ¾ cup of coconut milk to a tall skillet or wok. Turn on the heat and cook, stirring occasionally until bubbly and starts to thicken.
• Add the paste and stir-fry until fragrant. The paste color will start to turn darker and oil will start to separate from the chile, about 8-10 minutes.
• Then, add the palm sugar and stir to dissolve. Add some water (~1/3 cup) or coconut milk if it appears to be too dry.
• Add the tofu, bamboo shoots, and baby corn, then toss to coat. Season with salt, vegan fish sauce*, mushrooms seasoning, and pour in the remaining coconut milk.
• Bring it to a simmer and fold in the peppers. Cook until they are as crisp as you like. Turn off the heat.
• Drizzle some coconut milk right before serving and garnish with thinly sliced lime leaves if you like. Serve warm with rice.

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.