Easy Peasy Panang Curry

Hello friends,


I am sure many of you regular visitors to my blog have been wondering where I was. Just something personal I had to take care of and also I did not have access to a laptop for a while. So, missing in action. Sorry about it. Now, I will try to be regular.


So, after a long time, I cooked something special, which I always wanted to try, but was not gutsy enough as I know a lot of ingredients go in this curry. But, after I saw this recipe, I had to try it out :)


I did not have a few things in hand, so I did with what I could and let me tell you, I impressed myself.. lol.. if I can say so. It was not like restaurant perfect, but surely a great first try. And, great thing was that I could make it with things that I always have at home and did not need any special ingredient. So, without further ado, here it is, with slight changes that I made.


Panang Curry

Ingredients
Mixed Vegetables - 1.5 cups (I used frozen packet as I did not have usual veggies, which are thin carrot slices, celery, baby corn or any veggies basically you like)
Coconut Milk - 13.5 oz (usually one can)
Firm Tofu - 14 oz (you can lessen or increase based on how many veggies you are adding, to your liking)
Peanur Butter - 1/2 cup (smooth texture is preferred)
Shallots/Onions - 1 cup
Ginger - 2 tbsp, grated or thinly slices
Garlic - about 6 cloves, minced or finely chopped
Red Chili Paste  - 3 tbsp (or per  your liking)
Brown Sugar - 1/2 cup
Turmeric Powder - 2 tsp
Cumin Powder - 2 tsp
Kaffir Lime Leaves or freshly squeezed Lime Juice - 3 tbsp (in case of juice) and few leaves (if you are using leaves), I used juice only
Salt - as per taste
Olive Oil - 2 tbsp
Preparation

• Take a deep and thick bottomed pan, add oil and heat it.
• Add Shallots/Onions, Garlic, Ginger and cook till onions/shallots are tender.
• Add peanut butter, turmeric, cumin powder, red chili paste and cook for about a min. or so (make sure peanut butter doesn't stick to the bottom).
• Add the rest of the ingredients at this point, mix well till everything is smooth.
• Cover and cook in low heat (simmer) till all veggies are cooked (it took about 15 min. for me).
• Adjust any spices and let it simmer for few m ore minutes and it is all ready :)

Serving
I usually like my curries with warm rice, but this goes perfectly well with noodles as well and may be even rotis :) If you are eating with fried rice or something, this heat (mentioned in the ingredients) is ok, but if you are using white rice, you may want it bit hotter. But, always adjust spices, at the end.


This is my contribution to Aipi and my Bookmarked Recipes - Every Tuesday (Volume 25) and Hearth and Soul Hop - Volume 31 events.

That's all for now. Take care till next post.