VEGAN PANANG CURRY WITH TOFU

DINNERS | October 3, 2015 | By

Panang curry is one of my favourite thai dishes of all time. This vegan, spicy, sweet and heartwarming dish is perfect for cold autumn weather..

 

 

Lemongrass, kaffir lime leaves, chinese red onions and ginger..

Lemongrass, kaffir lime leaves, chinese red onions and ginger..

 

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Fresh firm tofu..

 

Lemongrass, chinese red onion and ginger..

 

 

In my opinion, the best vegan panang curry paste.

In my opinion, the best vegan panang curry paste.

 

Curry paste to the pan..

 

Panang curry

 

Panang Curry

 

Panang curry

 

Tofu Panang Curry

The perfect Tofu Panang Curry..

 

VEGAN TOFU PANANG CURRY
Serves 4
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 18 oz (500 grams) firm fresh tofu, cut into 1-inch pieces
  2. 1/2 cup (100 ml) of vegetable oil
  3. 8-10 small chinese onions, finely chopped
  4. 1 inch ginger root, grated
  5. 1 stalk of lemongrass, use the two bottom inches, finely chopped
  6. 3 oz (80 grams) Aroy-D panang curry paste
  7. 4 cups (1 liter) good quality coconut milk, save a couple of tablespoons for serving.
  8. 1 piece of palm sugar (1 oz or 25 grams)
  9. 3 tbsp mushroom flavored soy sauce or light soy sauce
  10. 6 kaffir lime leaves, four leaves torn into pieces, the rest thinly sliced for garnish
  11. 1 broccoli, cut into florets
  12. 1 can of baby corn, every piece cut in two
  13. 12 thai sweet basil leaves
  14. 1/2 red bell pepper, thinly sliced for garnish
Instructions
  1. Heat the oil in a wok pan on medium to high heat. Add the chinese onions, lemongrass and ginger and stir-fry for 3-5 minutes. Make sure it does not get burned.
  2. Add the curry paste and stir-fry for 3 more minutes over medium to high heat.
  3. Add the coconut milk, palm sugar, the torn kaffir lime leaves and mushroom soy sauce. Stir well, bring it to a boil and turn down the heat. Let it simmer on low heat for about 15 minutes. Stir once in a while.
  4. Meanwhile the curry is simmering, bring a mediumsized pot with water to a boil and add the broccoli. Boil for maximum two minutes, drain and rinse with cold water. I do this whenever using broccoli in soup curry dishes to keep the texture nice and firm.
  5. When the curry has been simmering for about 15 minutes, turn up the heat to a medium and add the tofu and sweet basil leaves. Simmer for 3 minutes.
  6. Finally add the baby corn and broccoli and let it heat through for a couple of minutes. Taste if it needs some more soy sauce or some salt.
  7. Garnish with bell pepper, thinly sliced kaffir leaves and a little bit of coconut milk. Serve hot in soup bowls with rice of your choice on the side. Enjoy!
Notes
  1. The spice level of this dish is medium to high.
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Comments

  1. Leave a Reply

    Courtney
    January 12, 2016

    Made this today! It’s was definitely as good as it looks! Mmmmm… Delicious!

    • Leave a Reply

      Tine Ringkjøb
      January 24, 2016

      I am so sorry for the delay! Your message was held in the spam folder. I am so happy to hear that you enjoyed my recipe. Thank you:)

  2. Leave a Reply

    Jane H. Johansen
    October 3, 2015

    Ser aldeles nyyyydelig ut! Grattis med ny blogg forresten! 😀 Knallfin!! Gleder meg til å følge <3

    • Leave a Reply

      Tine Ringkjøb
      October 3, 2015

      Tusen takk for fine ord!

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