Vegan Thai Panang Curry

When you love Thai flavours and are a vegetarian, the biggest problem is finding vegetarian/vegan dishes that are made without hidden ingredients like shrimp paste! It's these issues that motivate me to create the same yummy flavours right at home with all pure veg ingredients!

Thai Panang Curry is a most delicious curry with flavours of peanut, coconut, spices and usually loaded with veggies. With some Jasmine rice, it's simply a treat for the tastebuds.

Here it is, my VEGAN THAI PANANG CURRY:

Ingredients: 1 onion sliced finely, 1 tbsp grated ginger, 1 tbsp garlic, chilli as per taste, 200 light grms coconut cream, 2 tbsp smooth peanut butter, 1 tbsp curry powder, 1 tsp turmeric powder, 1 carrot sliced, 1 capsicum sliced, handful of brocolli, any other vegetable such as potato or zucchini, bok choy(if desired), zest of half a lemon, few basil leaves, chopped spring onions for garnish, 1 spoon coconut oil, salt. Tofu can be added if desired.

Make: In a heavy bottom pan, saute in coconut oil, onions, garlic, ginger and chilli. Add tumeric powder and saute till aromatic. Add carrots and cook for a few minutes. Next add in all other vegetables except for bok choy if using. Also add a few basil leaves. Toss well together, add salt and curry powder. Now put in the coconut cream and stir in, add water as required to get a smooth consistency. At this stage add in the peanut butter and stir in completely. Grate lemon zest on top, cover and simmer for 8 to 10 minutes or less to ensure veggies are not overcooked. If using Tofu, cook it separately and add it to the curry when serving.

It looks as amazing as it tastes! Serve hot with Jasmine rice. Enjoy!