Thai Red Curry (Panang)
This is my vegan spin on one of my favorite dishes. I’ve made this several times for friends and family to rave reviews. Serve over Thai sticky rice.
4 tbs red curry paste (may ploy is the best I’ve tasted)
4 clove crushed garlic
2 can coconut milk
2 tbs Vegetarian mushroom “oyster” sauce
2 tbs Vegetarian “fish” sauce (find easy recipes online)
3 tbs brown sugar
3 tbs Paprika (optional for color)
1/3 bunch Fresh Thai Basil
5 lime leaves ripped in half
1 bunch asparagus
1/2 cup bamboo shoots (julienned)
1/2 bunch Long Beans
1/4 lotus root (sliced thin)
1/2 cup carrots (julienned)
1 Japanese eggplant (sliced and halved)
Tofu or seitan, browned over medium heat before adding to pot
Over medium heat, combine red curry paste and garlic with a dash of oil and sweat for about 5 minutes on medium. Add ½ cup of the coconut milk and mix ingredients until dissolved - then add remaining coconut milk, vegetarian “oyster” and “fish” sauce sauce and brown sugar. Simmer on low for about 5 minutes, stirring constantly. Add the remaining can of coconut milk, paprika, basil & lime leaves (tied together with string so you can easily remove later).
Let simmer for at least 30 minutes. If you choose, add long beans, baby corn, sautéed tofu or seitan, broccoli, onion, red bell pepper anything! Be sure to add vegetables last so they don’t get over cooked.