VEGAN PANANG CURRY WITH TOFU
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..
Fresh firm tofu..
In my opinion, the best vegan panang curry paste.
The perfect Tofu Panang Curry..
VEGAN TOFU PANANG CURRY
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- 18 oz (500 grams) firm fresh tofu, cut into 1-inch pieces
- 1/2 cup (100 ml) of vegetable oil
- 8-10 small chinese onions, finely chopped
- 1 inch ginger root, grated
- 1 stalk of lemongrass, use the two bottom inches, finely chopped
- 3 oz (80 grams) Aroy-D panang curry paste
- 4 cups (1 liter) good quality coconut milk, save a couple of tablespoons for serving.
- 1 piece of palm sugar (1 oz or 25 grams)
- 3 tbsp mushroom flavored soy sauce or light soy sauce
- 6 kaffir lime leaves, four leaves torn into pieces, the rest thinly sliced for garnish
- 1 broccoli, cut into florets
- 1 can of baby corn, every piece cut in two
- 12 thai sweet basil leaves
- 1/2 red bell pepper, thinly sliced for garnish
- 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.
- Add the curry paste and stir-fry for 3 more minutes over medium to high heat.
- 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.
- 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.
- 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.
- 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.
- 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!
- The spice level of this dish is medium to high.