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Vegan Panang Curry

Course Dinner, Entree, Lunch
Cuisine Asian
Keyword Asian Cuisine, Asian Recipe, Easy Dinner Recipe, Easy Dinners, gluten free, Vegan Panang Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • 4-6 quart soup pot
  • medium mixing bowl

Ingredients

  • ½ cup dried soy curls (or substitute for medium or firm tofu)
  • 1½ cup vegetable broth boiled
  • ½ small (⅓ cup) shallots diced
  • 3 cloves (1 tbsp) garlic minced
  • ¼ piece (1 tsp) ginger minced
  • 1 small (⅓ cup) carrots thinly sliced
  • ½ cup broccoli florets
  • 1 small (⅓ cup) bell pepper thinly sliced
  • ½ tbsp coconut oil
  • handful of cilantro (optional for garnish)
  • red chili pepper (optional)
  • rice (to serve)

FOR THE BROTH

  • 1½ can (3 cups) coconut milk
  • ½ cup water (or substitute vegetable broth)
  • 1-2 tbsp panang curry paste (see notes)
  • 1 tsp lime juice freshly squeezed
  • salt & pepper to taste

Instructions

FOR THE SOY CURLS

  • Rehydrate soy curls into hot vegetable broth for 5-15 minutes (or depending on the package instructions). Skip this step if you are using tofu.
  • Drain soy curls and squeeze out as much liquids as possible. Reuse the vegetable broth for later use OR for the curry broth in this recipe.

FOR PREPARATION

  • Ready all ingredients.
  • Reheat a soup pot in medium heat. Coat pot with coconut oil.
  • Toss soy curls into pot (or tofu) and sauté until golden brown. Season with a pinch of salt and pepper. Set aside for later use.
  • Using the same pot, sauté shallots, ginger, carrots, and garlic until fragrant. Add the bellpeppers and stir.
  • Toss soy curls back in pot. Add panang curry paste into mixture and stir.

FOR THE BROTH

  • Pour coconut milk and water (or reused vegetable broth).
  • Allow broth and ingredients to simmer in medium low heat for 7-10 minutes.
  • Season salt and pepper to taste. Turn heat off. For added heat, add a few fresh red chili peppers (depending on your spice level). Squeeze lime juice to finish and garnish with cilantro.
  • Best served fresh with a bed of rice.

Notes

  1. Panang Curry Paste - You can find Panang Curry Paste in many Asian Supermarket stores. If you live on Guam, I get mine at American Grocery. I get this Cock Brand Panang Curry Paste brand as it contains no preservatives, MSG, or artificial coloring. Plus, it's authentic and a little bit of it goes a long way.
  2. Soy curls / Tofu - Any form of dehydrated soy curls will work. I use the Butler Soy Curls and order a bulk. I like these, in particular, as they only contain dehydrated soybean. You can also use medium or firm tofu if you don't want to spend on soy curls. Personally, I would not use extra firm tofu as it is not the best to absorb all the flavors.