Protien Packed Panang Curry

A Thai feast that’s vegan, sugar free, dairy free, gluten free, wheat free & can be easily made soy free too*

‘Panang’ is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavour. One of my favourite comfort foods, that is super rich & filling. This curry packs a protien punch of tofu or cashews, broccoli and peas; And sets you well on the way to exceeding your poxy 10 a day!

Approximately 4 Servings
Spoon Rating: 🥄🥄 (low-medium energy)
Standing Up For: 30 minutes
Total Cooking Time: around 30 minutes

What do I need?

  • 2 tbsp coconut oil
  • 1 carrot, in thinly sliced batons
  • 1 red onion, cut into wedges
  • 2 peppers, thinly sliced
  • 1 red chilli pepper, de-seeded and thinly sliced lengthways
  • 1 handful of tenderstem broccoli
  • 1 handful of baby corn, sliced lengthways
  • 1 handful of sugar snap peas (mangetout or trimmed & halved green beans)
  • Approx. 5 chestnut mushrooms, thickly sliced
  • 1 large handful of kale
  • 1 pack of pressed or pre-prepared tofu (around 200g) or 2 large handfuls of cashew nuts
  • 1 large handful of spinach
  • 2 handfuls of green peas
  • 2 tbsp of red Thai curry paste (like this vegan one from Thai Taste)
  • 1 can organic coconut milk (400ml)
  • 1-2 tbsp of smooth peanut butter, to taste
  • Bragg’s amino acids (soy), to taste
  • A few pinches of Himalayan pink salt, to taste

Highly Recommended Sides, Extras & Toppings

  • Ribbon/folded rice noodles, sticky rice, aromatic basmati rice, or quinoa to serve
  • 1 tbsp of desiccated coconut (added to your rice or quinoa, or to be toasted & sprinkled on top)
  • Vegan spring rolls
  • Coriander
  • Lime slices
  • Toasted sesame seeds
  • Crushed & toasted peanuts
  • Sliced Thai finger chillies for a kick!

What should I do?

  1. Heat the oil in a large frying pan or wok, on your highest heat
  2. Add in carrot, onion, peppers and chilli. Stir-fry for 3-5 minutes
  3. Stir in 1 tablespoon of curry paste. Turn onto a medium heat
  4. Add in corn, mushrooms, sugar snaps and broccoli. Stir fry for 3-5 minutes
  5. Add in kale and tofu (or cashew nuts). Stir fry for 2-3 minutes
  6. Add in coconut milk
  7. Add salt, remaining curry paste, and amino acids (soy) to taste
  8. Add in peanut butter gradually, whilst simmering (adding more will create a very rich, sweet and heavy curry)
  9. Turn into a low heat to slowly simmer.
  10. Adding peas for the final 5 minutes to cook through
  11. Add in spinach in the final 2 minutes to wilt
  12. Serve alongside your chosen side and fave toppings

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*our recipes will always be vegan, refined sugar free and contain no chemical non-foods. Because we care about ourselves & others.

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