Vegetable Panang Curry

RECIPE

Cook Time: 1 hour

Serves: 4 to 5

Ingredients:

For the curry paste:

1. 10 dried red chilies

2. 4 large green chilies

3. 1 tbsp coriander seeds

4. ½ tbsp cumin seeds

5. 2 pods cardamom

6. 2 shallots, thinly sliced

7. 5 cloves garlic, chopped

8. 2 tbsp thinly sliced lemongrass

9. 2 tbsp crushed black peppercorns

10. Kaffir lime leaves, chopped

11. 1 tbsp peeled and chopped galangal

12. 1 tbsp ground peanuts

13. 1 tsp salt

For the curry:

1. 1 large onion finely chopped

2. 5 cloves garlic minced

3. 1/2 inch galangal roughly sliced

4. 1 inch lemongrass roughly sliced

5. 1 tbsp coconut oil

6. 5 tbsp curry paste

7. 2 tsp soy sauce

8. Salt to taste if required

9. 2 tsp palm sugar or brown sugar

10. 6 to8 kaffir lime leave crushed

11. 2 cups coconut milk

12. 1/4 cup Thai basil leaves

13. 1 cup mushrooms

14. 1 cup broccoli

15. 1 cup cauliflower

Method:

Preparing the curry paste:

• Add dry red chilies in a bowl and soak them in warm water for about 10 minutes. Drain and set aside.
• Roast green chilies, coriander seeds, cumin seeds, peanuts, and cardamom in a large, dry skillet over medium heat for two to three minutes, or until fragrant.
• Transfer red chilies and toasted spices to grinder. Add shallots, garlic, lemongrass, peppercorns, lime leaves, galangal, and salt. Grind into a coarse paste.

Preparing the curry:

• Heat coconut oil in a deep bottom pan.
• Sauté finely chopped onions until translucent.
• Add galangal, lemongrass, and the minced garlic, and cook for two minutes, stirring continuously.
• Now stir in the paste, and fry until the oil separates from the pan.
• Now add in the vegetables and continue cooking them on medium heat for about six to eight minutes.
• Now stir in the soy sauce and palm sugar.
• Add crushed kaffir lime leaves to the pan.
• Reduce the flame, and add in coconut milk, stirring continuously.
• Let it cook for eight to 10 minutes, or until the vegetables and fully cooked.
• Add in a few basil leaves, and stir.
• Your Panang Curry is ready.
• You can serve it with steamed rice or Thai rice noodles.