Vegan Panang Curry
Servings 4
Ingredients
- 2 tbsp oil
- 2 cloves garlic minced
- 4 oz Panang Curry Paste Maesri
- 1 can 13.5 oz Organic Coconut Milk (Thai Kitchen)
- 1 large carrot sliced
- 1 medium potato diced
- 1/2 cup chestnuts roasted & cooked (I have used Galil Brands)
- 1/2 bell pepper sliced
- 1 cup broccoli florets
- 1 onion thinly sliced
- 1/4 cup fresh coriander leaves chopped
- 2 tbsp lemon juice
- Salt to taste
- 1 tbsp peanut butter Skippy
- Thai basil leaves for garnish optional
- Red chili flakes or fresh red chili sliced, to taste
- 1/2 block extra firm tofu air-fried and cubed
Instructions
- Heat 2 tbsp oil in a large pan or wok over medium heat.
- Add 4 oz of Maesri Panang Curry Paste to the pan and stir-fry for about 1-2 minutes until fragrant.
- Pour in half of the coconut milk (approximately 6.75 oz), stirring well to combine with the curry paste.
- Add the sliced carrots, diced potatoes, chestnuts, bell pepper, broccoli, onion, and minced garlic to the pan. Stir to coat the vegetables with the curry mixture.
- Cover the pan and let the vegetables simmer for about 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
- Once the vegetables are cooked, add the remaining coconut milk and stir to combine.
- Stir in 1 tbsp of peanut butter, allowing it to melt and mix well with the curry.
- Season the curry with salt to taste and stir in 2 tbsp of lemon juice for acidity.
- Add red chili flakes or sliced fresh red chili to increase the spice level. Adjust according to your heat preference.
- Gently fold in the air-fried tofu cubes.
- Sprinkle chopped coriander leaves and add the fresh basil leaves to the curry. Stir gently.
Video
Notes
If desired, garnish with additional Thai basil leaves for extra flavor.
Serve the Spicy Panang curry with air-fried tofu over steamed rice and relish the delightful combination of flavors and textures!
Add 1/2 to 1 cup water if the consistency becomes too thick.