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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

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