Love this curry. The panang is so different from others. It has the spice of masman with a heat like red curry but more subtle somehow. I’ve only done this once before with red pepper and tofu. I wanted to try different veg and decided on carrot and pea pods. As usual this wasn’t totally intentional. My personal shopping assistant chose pea pods on that morning’s grocery outing, and I had extra carrots. There you go. It was a tasty combo that I would repeat. Both of those are slightly sweet, so I would probably add more heat to the sauce next time. There are leftovers, so I will have the opportunity to try that out very soon. 🙂
- 1 red onion diced large
- 2 cups carrots (approximately 6-8 small carrots cut into bite size chunks)
- 2 cups pea pods (8 oz pkg)
- 3 TB panang curry paste
- 1 TB hot pepper paste (optional)
- 1 can coconut milk
- 1 cup veg stock
- 1 cup tofu cubes prepared for thai
- Heat pot to medium. Add onion. Toss and cook for a couple minutes. Add curry paste and pepper paste. Stir to combine. Add coconut milk and veg stock. Stir to combine. Add carrots and tofu. Bring to bubble. Cook for approximately 10-15 minutes until carrots are slightly tender.
- Cut pea pods in half. Divide among four bowls on top of prepared whole grain rice. Serve curry on top of rice/ pea pods.
*The hot pepper paste that I’m currently using is a “medium/level 3”. It’s actually a Korean cooking ingredient, but I love it to amp up the heat of these curries. I just ordered a hot/level 4 variety, so I’m eager to experience the different heat.
**The little black specks in some photos are chia seeds. We throw them on our cereal and some other random dishes. Amazing little tiny super food with lots of nutrients.Tags: curry, panang, plant based, recipe, thai