Skip to main content

Panang Curry

Every once in a blue moon a life altering event happens, and it changes your entire perspective...this curry is one of those events.

While visiting my hetero-life partner and her family in Phoenix, I learned two things: 1) they had never had curry, and 2) BabyBoy was showing symptoms of the awful syndrome of "picky eating." These shocking discoveries led me to this beautiful and complex tasting (yet simple to assemble) curry, which is baby approved; in fact, I believe he had seconds!

This meal is very high in iron, high in manganese, and high in vitamin A. So what?  Iron helps the blood cells and muscles to carry and hold oxygen and then release it when needed. It's essential to make enzymes, and manganese is a mineral that keeps many of those enzymes working. Vitamin A is needed for normal vision, immunity, growth and reproduction. That's what!

I encourage you to get all up in this, take a bath in it, and put a ring on this curry.

served over brown jasmine rice
1 can coconut milk
2 tbsp red curry paste
1 small can of bamboo shoots, drained
1 small can of water chestnuts, drained
1 c veggie stock
1 tbsp brown sugar
1 tsp tamari
3 green onion, diced
2 oz dried shitake mushrooms, soaked in water
1 c frozen peas
1/2 bunch kale, finely chopped
1 jalapeno, minced
16 oz of tofu, drained and cubed
1 tsp ginger, minced
1/4 c dry unsalted peanuts
1 c fresh cilantro
juice from 1/2 a lemon
  1. After giving your can of coconut milk a shake or two, bring about half the can to a gentle boil over medium heat. Immediately remove from heat and let cool for a bit.
  2. Add 2 tablespoons of red curry paste, return to burner and cook for about 3 minutes.
  3. Add the rest of the coconut milk and about a half a can of water. 
  4. You'll notice the coconut milk start to thicken, and that is when you add the soy sauce, sugar, and ginger. Once that has combined smoothly, add your veggie stock and continue to cook for 6-8 minutes.
  5. Add the bamboo and water chestnuts, keep simmering at medium heat.
  6. Cut the soaked shitake mushrooms into quarters and add to your pot (at this point I also added 1/2 cup of the water that the mushrooms soaked in for added flavor...recommends). Also throw in the minced jalapeno, and frozen peas. Stir and continue to simmer for 5-6 minutes.
  7. Add the green onions and the kale and let that simmer for a couple of minutes. After 2-3 minutes reduce burner down to a medium-low.
  8. Add the tofu and peanuts, reduce to low heat and stir gently. Cover your curry and let it bask in it's own glory on low heat for 2-3 minutes. 
  9. Remove from heat and add the cilantro leaves and lemon juice. 

Here are some other curries you might also be interested in:
Award Winning Thai Curry
Curried Purple Hull Peas
Thai Curry in a Hurry

Comments

Popular posts from this blog

RESTAURANT REVIEW: Firenza

...

I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…