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PrintPANAENG CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- To make curry paste: dry-fry or roast cardamom, cloves, coriander seeds, cumin and nutmeg over low heat until fragrant.
- Remove from the heat. In a mortar, pound coriander roots finely.
- Add roasted spices and pound well. Add shallots and garlic, pound thoroughly before adding red curry paste.
- Continue pounding until a smooth curry mixture is obtained.
- Bring a pot of water to the boil over medium heat.
- Cook TVP until tender, remove and soak in cold water. Squeeze to dry and cut into thin slices.
- Boil coconut mill in a pot until it boils and oil surfaces. Add curry mixture and sauté until fragrant and red oil surfaces.
- Add cooked TVP, stir to combine. Add another cup of coconut milk.
- Cook until boils well and red oil surfaces. Add both mushrooms, cook until done.
- Pour in the remaining coconut milk, season to taste with salt, palm sugar, light soy sauce and seasoning sauce.
- Add pea eggplant and torn kaffir lime leaves. When it boils again, add sweet basil leaves and spur chilies, stir lightly. Remove from the heat.
- Dip out into a serving dish, sprinkle shredded and whole kaffir lime leaves over the top and serve.
INGREDIENTS
- 50 grams large-size textured vegetables protein (TVP)
- ½ liter coconut milk
- 4 straw mushrooms, quartered
- 1 abalone mushroom, sliced thinly
- 1 teaspoon sea salt
- 2 teaspoons palm sugar
- 1 tablespoon light soy sauce
- 1 tablespoon seasoning sauce
- 100 grams pea eggplant, lightly cracked
- 1 kaffir lime leaves
- 100 grams sweet basil leaves
- 1 green and red spur chilies, sliced diagonally shredded and whole kaffir lime leaves for garnish
Curry Paste
- 2 pods cardamom
- 4 cloves
- 2 teaspoons coriander seeds
- 1 teaspoon cumin
- 1 nutmeg
- 2 coriander roots, sliced
- 3 shallots, Sliced
- 10 cloves Thai garlic, peeled
- 100 grams red curry paste
12 comments for “Panaeng Curry”
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