For full recipe of Vegan Panang curry with measurements please visit
platefulofveggies.com/vegan-p...
This vegan Panang curry is loaded with vegetables and makes a nutritious meal. Pair it with Thai Jasmine rice if available. Panang curry is a creamy Thai curry with warm spices and it's creaminess comes from coconut milk and peanuts. To make things easy, I use store bought red curry paste that is easily available and transform it into vegetarian Panang curry paste. There is nothing like a creamy Thai curry!
For panang curry paste
4 tbsp red curry paste I use Thai kitchen brand, which is mild. Potency may differ if using a different brand.
¼ cup peanuts
1 tsp coriander seeds
¼ tsp cumin seeds
2 cloves garlic
½ tbsp stem/roots of coriander/cilantro optional
½ tsp oil
Rest of the ingredients
1 tbsp oil preferably coconut
1½ cups coconut milk 13.5 fl oz can
½ cup water
200 grams firm tofu half a pack/about 2 cups
2 cups enoki mushrooms
2 cups bell peppers
2 cups loosely packed bok choy or any greens
1 cup loosely packed thai basil
1 ½ tsp soy sauce
¼ tsp white pepper
1-2 tsp jaggery or palm sugar or any other sugar
salt to taste
For full recipe with measurements please visit
platefulofveggies.com/vegan-p...
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