Vegetarian Panang Curry- Courtesy of Pri at Recipris.com

Made a new recipe tonight. It was delicious and very easy. The prep took a fair amount of time, but cooking time was very fast. I recommend getting everything completely ready before starting to cook this particular dish because things do cook so quickly that there’s really no time between steps to be chopping or prepping anything. There were a few ingredients that I didn’t have on hand, so I had to improvise a bit, but the result was not disappointing. It was spicier than I generally like, however, and I’m certain that next time I cook this, I’ll cut back on the curry paste by at least half (I like a kick but not much more spice than that). I loved how full of veggies this dish was, and I love pretty much anything curried that I’ve ever eaten, so I definitely will be making this again. We served this over brown rice (that helped me tolerate the spiciness better, and it gave the dish some more bulk).

Vegetarian Panang Curry- Courtesy of Pri at Recipris.com-

Serves: 4-6

Ingredients:
2 tbsp. oil (I used coconut oil)
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I didn’t have this, so I had to improvise by using red curry paste with a little peanut butter thrown in- I will likely cut this in half next time)
2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar or brown sugar (I used Truvia as a sugar substitute)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews, crushed
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves (I used regular basil and I chopped it)
4 oz. cubed extra firm tofu
5 broccoli florets, chopped
1 cup red bellpepper, chopped
10 snap peas, ends cut off

Directions:
In a seasoned wok, heat oil on medium heat.
Once hot, add ginger and garlic and let cook until light brown.
Stir in curry paste.
Whisk in coconut milk, sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
Top with crushed cashews and garnish with Thai basil leaves.