Panang (taken from the name of the island of the West Coast of Malaysia) curry is a peanut rich and creamy red curry that is popular with Westerners. Like with all other Thai curries, this is best served alongside a simple portion of steamed white Jasmine rice.
That oily sheen is how cracked coconut curries should look (there is no oil added).
Vegan Panang (Penang) Curry
Panang curry is much loved for its rich peanut-y flavour, which is unique to this particular curry. Be sure to use a peanut butter without added sugar, and add more if you want a bolder flavour.
- ¼ cup red curry paste
- 2 cups coconut cream or fatty coconut milk with only ingredients coconut and water
- 1 tablespoon plus 1 teaspoon palm sugar
- 1 tablespoon plus 1 teaspoon smooth unsweetened peanut butter
- 1 teaspoon seasoning sauce
- 2 teaspoons thin soy sauce
- 2 kaffir lime leaves, torn, plus extra for garnish
- 1-2 cups firm chunks of tofu (for best texture, deep fry first)
- Handful fresh Thai basil
- Crack 1 cup of the coconut cream by simmering it over over medium heat until solids separate and oil surfaces (it will look slightly curdled at first and then develop into a more clear liquid). If your coconut milk refuses to crack, add two teaspoons of coconut or vegetable oil to the milk. Add curry paste and fry for ten minutes, stirring occasionally.
- Add the remaining coconut milk/cream, palm sugar, peanut butter, seasoning sauce, soy sauce and torn kaffir lime leaves. The curry should be salty and sweet, so make adjustments as you see fit. Mix well and tip in tofu.
- Just before serving, stir a handful of Thai basil through. Serve with steamed jasmine rice. Garnish with thin slices of kaffir lime and fresh Thai basil, if desired.
- Serves 2, with steamed rice
- Cuisine: Thai