Thai Panang Curry

May 24th 2010

Thai is a cuisine that often finds its way into our kitchen. Not only because you can make one just one entrée and serve it with rice but also because it serves to finish off the few lonely vegetables you don't know what to do with. Here is a recipe for Thai Panang curry.

I have not started making my own curries yet because I still have a lot left over from my initial store bought ones. 

An important ingredient to check in these pastes is fish/shrimp or the like. Make sure if you do buy one from the store and if you are particular about it then it is indeed vegetarian. 

Difficulty level : Easy

Time: 15 min

Ingredients

• Thai paste ( Panang Curry) - a couple of tbsps
• Vegetables all finely chopped in thin strips (onions, japanese eggplant, beans/asparagus)
• Basil leaves  ( a few chopped finely)
• Oil
• A couple of garlic cloves
• Salt ( lightly)
• Coconut milk ( 1 can)
• Extra firm Tofu ( 1 packet)

Method de Preparation

1. Place sauté pan on medium heat. Add oil.
2. Sauté the tofu cut into cubes until slightly brown and when done set aside.
3. Increase to medium-high heat. Add the garlic cloves, and when browned, add the chopped onions.
4. In a minute or so, add the other veggies.
5. Stir fry on high heat and then reduce heat before adding the panang curry paste.
6. Sauté again briefly and finally add the coconut milk and some water (if the paste is too thick) and the basil leaves.
7. Once everything comes together throw in the Tofu and allow to simmer for a couple of minutes before turning off and serving with rice.

Confessions:  It is OK if you want to eat this with Kawan (Malaysian) Paratha or you don't have any leftovers, I don't think the Thais would care really :P 

Variations:  Use any veggies you like and also any Thai curry you like. In the end it is the goodness of the coconut milk that will see you through!