This recipe is one of the 5-part Thai Food Special I’m posting with all the vegan recipes I’ve made on a Cooking Class in Chiang Mai. If you want to see the other recipes, click here.
Panang curry was one of the first curries I’ve tried when I moved to Australia. And I really enjoyed the nutty, creamy flavour this dish has, so I was really pleased to learn how to make it, Thai style.
If you missed it, here’s how to make the curry paste, which can be also turned into Red Curry paste and Khao Soi paste check it in this link. This is a very flexible recipe, just like the paste. You can adapt to your spicy level and add plenty of your favourite veggies.
Hope you enjoy this delicious and typical Thai curry dish!
- 2 cups of coconut milk
- 100 gr of chopped firm tofu
- 1 tbsp of Panang curry paste (adjust to how spicy you want it)
- 1 kafir lime leaves thinly chopped
- 1 large red chilli (again, adjust to your taste)
- Rice to serve
- Boil over low heat 2 large spoons of the coconut milk in a wok until it starts to separate and the oil is on top.
- Add the curry paste and stir for 1 minute until fragrant.
- Add the tofu and the remaining coconut milk.
- Then, add the palm sugar and soy sauce, boil until thicken.
- Remove from heat and add the kafir lime leaves and chilli.
- Serve with rice.
Want more Thai Recipes, check here!
Peace and love,