Vegetable Panang Curry

Curry Paste:

8 dried red chillies
1/2 tbsp cumin
4 shallots
4 cloves garlic
3 tsp minced ginger
2 tbsp grapeseed oil
1 stalk lemon grass
4 kaffir lime leaves
1 red chilli deseeded (I like to use 3 when I make this for myself, as I love chilli, but I only use 1 when I make it for friends)
1 tbsp Teriyaki Coconut Aminos
1 tbsp Coconut Aminos
1/4 cup peanuts

Curry Base:
2 tbsp grapeseed oil
2 shallots, thinly sliced
1.5 tbsp brown sugar OR 2 tbsp palm sugar
2 tbsp Teriyaki Coconut Aminos
1 tbsp Coconut Aminos
200ml coconut milk
500ml vegetable stock
250 – 500ml water (depending on how thick you want your curry)
*Seasoning to taste

Vegetable Curry Filling:
Any vegetable combination you would like in your curry really.
I used the following combination:
1/2 butternut pumpkin
1 large sweet potato
3 carrots
2 potatoes
1 zucchini
1 capsicum
2 bunches pak choy
1 head broccoli
500g tofu puffs

1. Wash dried chillies, then pat dry with paper towel. Place dried chillies in a hot fry pan and dry fry/toast the chillies until they start to release their oils.
2. Place toasted chillies and all items on the curry paste ingredient list into a food processor and whazz up until a paste forms.
3. Heat two tablespoons of grapeseed oil in a heavy based soup pot/large pan, then add the curry paste and fry for 5 minutes, stirring constantly.
4. After 5 minutes, add the two shallots and fry for a further 2 minutes.
5. After 2 minutes, add the brown sugar, coconut aminos and teriyaki coconut aminos, vegetable stock and 250ml water. Mix all ingredients together well and leave to simmer on a gentle heat.
6. While the curry gently simmers, cut up pumpkin, sweet potato, potatoes and carrots into bite size chunks, then place them in the simmering curry.
7. Cook the vegetables in the curry for 25 minutes, or until they are cooked through.
8. While the vegetables are cooking, cut up the rest of the vegetables and set aside. Once the pumpkin, potatoes, sweet potato and carrots are cooked through, add the zucchini, capsicum, broccoli, tofu puffs and coconut milk. Mix all ingredients together well. *At this point in the cooking, if the sauce is getting too thick, add an extra 250ml water
Cook for a further 5 minutes, or until all vegetables are cooked.
9. Once all the vegetables are tender, season the curry with salt to taste and add the pak choy. Mix the pak choy through the mixture and turn off the heat. The residual heat will cook the pak choy.
10. Enjoy!

I like to serve this with coconut steamed rice and a wedge of lime.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: