Ingredients
- Valcom panaeng curry paste
- Peanut oil
- Brown onion
- Eggplant
- Pumpkin
- Cauliflower
- Sugar
- Fish sauce
- Coconut cream (2 cans)
Method
- Cut up cauliflower, pumpkin and eggplant into large chunks. Cover with peanut oil and roast for 25mins at 180°C.
- Roughly dice onion, and brown in wok/saute pan in generous amount of peanut oil.
- Add curry paste to pan, and toast until aromatic (cover pan to reduce spatter).
- Add coconut cream, a tablespoon of fish sauce, 2 teaspoons of sugar, and combine.
- Add roasted vegetables, and mix into sauce. Simmer for 10-15 minutes.
Product used in recipe
- Valcom - Curry Paste Panaeng
