2 stalks lemongrass, tough outer layers removed and finely diced
2-3 tbsp Panang Curry Paste
3 tbsp peanut butter
3 tbsp coconut sugar
800ml Coconut Milk
5-6 whole lime leaves
Juice of half a lime
1 tbsp Nature’s Charm vegan fish sauce
Salt to taste
Assorted vegetables of choice
1-2 carrots,
200g potatoes,
1 zucchini,
2 bell peppers,
150g mushrooms
1 bunch asparagus
Cooked jasmine rice, to serve
Fresh Thai basil or coriander, to serve
Instructions
Preheat the oven to 200 C.
Dice the tofu or break into small chunks and transfer to a bowl.
Add the olive oil, soy sauce, and a sprinkling of sea salt.
Toss to fully coat the tofu, then bake for 30 minutes on a parchment lined baking tray or until golden and crispy, turning the pieces halfway through. (You can also pan fry the tofu if you prefer)
While the tofu is baking, heat the oil in a large pan on medium, then fry the shallot, garlic, ginger, and lemongrass for 2-3 minutes until fragrant and softened.
Stir in the Panang curry paste, peanut butter, and sugar, and continue to cook for another few minutes until smooth and sizzling.
Next, add the coconut milk and lime leaves, then the lime juice and vegan fish sauce.
Stir well and adjust the flavour with more seasonings (sugar, fish sauce, lime juice, salt, etc.) as needed.
