Recipe Cuisine: Thai
Theme: 10 Iconic Asian Ingredients
Thai Panang Curry
By: James Newbold
Ingredients
- Panang Curry Paste
- Green Beans (50)
- Green Capsicum (2)
- Fish Sauce (2 tsps)
- Palm Sugar (2 tsps)
- Rice (1.5 cups)
- Tofu (5 serves)
- Coconut Milk (330mLs)
- Kaffir Lime Leaves (5)
- Peanut Oil (a drizzle)
Product used in recipe
- SQUID BRAND - FISH SAUCE
- VALCOM - CURRY PASTE PANAENG
- VALCOM - KAFFIR LIME LEAVES
Method
- Fry tofu in peanut oil on medium-low for 15 minutes, turning occasionally. Meanwhile, prepare rice. Chop green beans and capsicum (or other vegetables to taste).
- Add Panang curry paste to tofu and fry for 1 minute or until stirred through and fragrant.
- Add fish sauce, palm sugar, kaffir lime leaves and coconut milk. Stir through until mixed and simmering.
- Add green beans and capsicum (or other vegetables to taste) and simmer for 15 minutes.
- Serve and enjoy with rice.
