Thai Panang Curry

January 14, 2012

This scrumptious curry is a must try. Don't be fooled by the number of ingredients, it is actually quite easy to make. Most folks who tried this recipe practically licked their plates. For written recipes visit http://theyumyumyogi.blogspot.com/2012/01/thai-penang-curry.html and http://theyumyumyogi.blogspot.com/2012/01/thai-penang-curry-paste.html

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Ingredients

For the curry paste

  1. 1 tablespoon ginger
  2. 2 tablespoon thai chilli paste
  3. ¼ cup cabbage
  4. 1 tablespoon tomato paste
  5. 3 kaffir lime leaves or 1 tsp lime zest
  6. 4 thai green chillies
  7. 1 tablespoon cilantro stems
  8. 2 teaspoon fresh lemon grass or dried
  9. 1 tablespoon coriander seeds
  10. ½ teaspoon cumin seeds
  11. 1 teaspoon galangal powder
  12. ½ teaspoon black pepper
  13. 1/8 teaspoon cardamom seeds
  14. ½ teaspoon nutmeg
  15. ½ teaspoon salt

For the Pangang curry

  1. 20 ounces extra extra firm tofu cut into slices
  2. 13 ounce Can coconut milk
  3. ½ cup basil chopped
  4. 3 kaffir lime leaves pureed in 2 tbsp water
  5. 2 tablespoon soya sauce
  6. 1 tablespoon miso
  7. 2 tablespoon palm sugar
  8. Basil

Directions

    For the curry paste

    1. Roast the cardamom seeds, coriander seeds and cumin seeds on a medium heat.
    2. Transfer the seeds into a small bowl
    3. Add a little oil in the pan and sauté the cabbage until translucent
    4. Add the ginger and sauté together for a couple of minutes
    5. In a blender add the cilantro stems, tomato paste, lemon grass, green chillies, galangal powder, black pepper, kaffir lime leaves, thai chilli paste, the sauté cabbage and ginger, the roasted seeds and the nutmeg.
    6. Blend this altogether and add ½ teaspoon salt
    7. If the mixture seems too thick add 2 tablespoons water to loosen it a bit

    For the Pangang curry

    1. In a pan add ¼ can coconut milk
    2. Add 4 tbsp curry paste and sauté together
    3. Once sautéed add the tofu slices and coat evenly
    4. Add another ¼ can coconut milk and again coat evenly
    5. Cover with a lid and let this cook for 5-6 minutes
    6. Add 2 tbsp soy sauce, 1 tbsp miso, pureed kaffir lime leaves and the rest of the coconut milk
    7. Cover and cook for about 6 minutes
    8. Add the palm sugar and cook with the cover off for another 5 minute
    9. Add fresh basil and turn off the fire
    10. Serve with rice