The best part of this curry is the kaffir lime leaves. They are quite tough, so either remove them from the curry before serving, or push them aside while eating. Treat them like bay leaves. In my opinion, these leaves make the dish. Completely necessary. Thai food will simply not turn out right unless you have them. I’m serious. I tried…
I used this recipe to start, and then adjusted the ingredients to make it vegetarian. This will make about 4 servings.
Panang Curry Paste
- 1/4 of a jalapeno pepper (the more authentic way is to use dried red chilis, but I didn’t have those on hand)
- 1 tsp galangal (use ginger to substitute if you don’t have this)
- 1 tsp lemongrass (use a few leaves of lemon balm if you don’t have this)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fresh cilantro
- 1 clove of garlic (use 2 if you like garlic)
- 1/2 of a red onion
- 1/3 cup of peanut butter
- 12 kaffir lime leaves, sliced
- 1 tsp salt
- 1 tsp black pepper
- 2 cans of coconut milk (16 oz cans)
- 1 block of sauteed tofu or tempeh
- 2 cups of cooked brown rice
- half of the curry paste from above (or more, up to you!)
- 1 tbsp brown sugar
- 2 tbsp vegetarian fish sauce (there is such a thing!)
- 1-2 cups of long Asian green beans, sliced into 1 inch pieces
- 6 kaffir lime leaves (whole)
- fresh basil leaves for garnish
- Mix the coconut milk, curry paste, sugar, and “fish” sauce in a pot and bring to a boil. Boil for 5 min.
- Add tofu, beans, and kaffir lime leaves. Simmer for 10 min.
- Adjust salt and pepper.
- Serve with basil as a garnish on top.