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Mar 02

Vegetarian Panang Curry for Thai Food lovers by Nazuk from “Healthywealthywitty”

Any thai Food lovers out there? Today I had the privilege to write here on my friend Saumya’s site.  Saumya has been posting some great tips on her site, and recipes of some delicious foods. Be sure to check them out.

You can also Check out my blogsite healthywealthywitty.com. where you can find all about health such as tempting foods, Healthy living, healthy lifestyle, nutritious foods, Healthy foods and much more. WIth that being said, I have one of my favorite food recipe for you all.

“Vegetarian Panang curry”, is a famous dish of Thailand, which when served with rice makes the food delicious and tasty.

Lets jump right into the recipe here.The below recipe will serve 2-3 people.There is 3 elements to this dish: Curry Paste, Panang curry and Rice.

Curry Paste

The ingredients required to Curry Paste are:

  • Chili peppers (5 large dried red chili peppers, seeded and soaked)
  • Lemongrass (fresh, yellow section only – 1 tsp, thinly sliced using a very sharp knife)
  • Coriander (1 tsp)
  • Ground Cumin (1 tsp)
  • Garlic (1 clove, pressed)
  • Shallots (5, sliced)
  • Peanuts (optional, 1/4 cup)
  • Kaffir Lime (the rind – 12 leaves, sliced)
  • Sea Salt (1 tsp)
  • Pepper (white or black – 2 tsp)

METHOD: Mix everything together in food processor into fine paste.

Ingredients for Panany Curry (gravy) are:

  • Coconut milk (2 cans)
  • Tofu (extra firm)
  • Curry Paste (1.5 Tbsp) (as mentioned above)
  • Turmeric ( 1/2 tbsp)
  • Brown sugar (3 Tbsp)
  • Shallots (1/2 cup)
  • ginger and garlic paste(1/2 teaspoon)
  • Green Peas or Sugar Snap Peas (1/4 cup)
  • carrots (thinly sliced, 1/4 cup)
  • Bell pepper ( 1/3 cup, thinly sliced)
  • Baby corn (4- 5 cut into half)
  • Kaffir lime leaves (4-6)
  • Sweet basil leaves (for garnish)
  • cashews (4-5, (for garnish)
  • Some water (to thin out the gravy)

Panang curry- serve it with Rice and Jasmine tea

Method: 

Heat oil in a large heavy wide pot over medium heat. Add shallots, Curry paste, and ginger, garlic, turmeric, brown sugar; stir until shallots begin to soften, 2–3 minutes. Add 1/3 cup coconut milk; keep stirring about 4 minutes. otherwise it can stick to the pan and won’t taste well.

Add remaining coconut milk,  lime leaves,  and simmer the flame and let it cook for another 2-4 minutes. Another pan saute all vegetables until half slight tender. Add the veggies to the curry, and add tofu. Add salt according to taste let it cook for 2-3 minutes. if it has become thick, then at this point you can add water to thin it out.

At last add sweet basil and some cashews on top for garnish.

Serve it hot with steamed rice, brown or white. and Hot jasmine tea. Also don’t forget to leave a comment and let us know how you liked it.

Also find out some nutrition facts about all fruits and vegetables here.

Cheers!! :)

 

 

2 pings

  1. My weekly Update on “Bill Belew” site | Healthy Wealthy Witty

    […] for that. I also had the opportunity to write on my fellow bloggers site Jinie’s Kitchen and Saumya’ Kitchen  the following […]

  2. The Best 56 Panang Curry Recipes – Vote For Your Favorite! | The Food Explorer

    […] Vegetarian Panang Curry recipe by Saumya’s Kitchen […]

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