Panang Curry by @woon .heng 💛 A delicious and really flavourful curry! Perfect when served with some rice! .
(yields 1-2 servings)
~ 1/2 block of firm tofu, drain, cut into your preferred shape
~ Veggies pairing: zucchini, carrots, bell peppers, red onion (or any of your favorite veggies)
~ 1 tablespoon sambal (recipe in @woon .heng’s story highlights, adjust spice level accordingly)
~ 2 tablespoons sweet & sour sauce (recipe in highlight vegan 'fish' sauce)
~ 1 teaspoon coriander powder/chopped cilantro root
~ 1/2 teaspoon turmeric powder
~ few lime leaves (see sub below) - thinly sliced
~ 1/2 cup coconut milk + 3/4 cup water/veggie stock
~ oil, salt, coconut sugar
~ your favorite grain
1. In a heated non-stick pan with no oil, pan fry tofu until golden brown (optional step). Remove & set aside.
2. Using the same pan, pour in coconut milk & water, cook for a few seconds. Then, add in sambal, spices, lime leaves, 'fish' sauce, & all veggies along with the tofu.
3. Simmer until sauce thickens & all veggies are fully cooked through, about 1 minute in med-high heat. Season with salt & coconut sugar (if needed). Serve warm with your favorite grain.