ingredients: (for the paste)
- 3 red chillies (fresh or dry)
- 1 medium sized onion
- 1tbsp ginger
- 1 tbsp garlic
- 1 tbsp fresh cilantro (coriander)
- 1/4 cup roasted peanuts
- 1 tsp lemon juice
- 1tsp coriander-cumin powder
- 1 tsp black pepper
- red chilly powder (if u like it more spicy or if u dont have red chillies)
- salt to taste
- pinch of sugar and
- pinch of black rock salt ie sanchal (instead of soysauce which is a substitute for shrimp paste )
mix all the ingredients in a chopper to make a thick paste....
- 1/2 chopped onion
- chopped mushrooms (optional)
- mix vegetables (cauliflower, broccoli, carrot, french beans etc)
- 2 (500 ml) can coconut milk
- 1tbsp vegetable oil
saute mushroom and onions in oil....once they are cooked add the curry paste....let it cook for two minutes...then add tofu and 1 can coconut milk....once it starts boiling add second can...once that comes to boil, add vegetables...cook till vegetables are cooked to ur satisfaction...(you can add water if the curry is too thick or spicy or the vegetables are taking time to cook....)
enjoy ur panang curry with simple rice or fried rice....this curry is little bit on spicy side...so if u dont eat very spicy food...u can reduce the number of chillies...or not add red chilly powder.....
generally the veg form of this curry is made with tofu only.... in restaurants they dont add veggies to panang curry maybe coz its generally made with meat, so all u folks who eat meat, u can add chicken fish etc to this curry...i guess u have to cook the meat before......so u can eat it any way you like it :)
all those who loved the thai green curry are surely gonna love this curry too...
so noella n anu.....get ur kitchen apron on n try this..
ravi u surely are gonna get this curry when u come here in long beach...now u cant complain that ur fiancee knows to cook only green curry...now she knows panang curry as well :)
song of the day: been on my lips since yesterday...chod aye hum wo galiyaan from machis