Ingredients
Scale
For the curry paste
- 1 inch piece galangal, peeled and chopped
- 4-5 kaffir lime leaves
- 1 inch piece kaffir lime peel / lime peel
- 4-5 basil leaves
- 2 stalks lemon grass, chopped
- 3-4 stalks coriander leaves with stem
- 4-5 dried red chillies (adjust to your taste)
- 4 shallots
- 6 cloves garlic
For the curry
- 2 teaspoon coconut oil
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 2 teaspoon soy sauce
- 1/2 cup coconut milk
- Juice of a lime (regular lime)
- 2 tablespoon plain peanut butter
- 600-700 grams veggies of your choice (mushroom, carrot, beans, broccoli, red capsicum, green capsicum is all what I used in this recipe)
- 1/4 cup chopped spring onions
Instructions
- Take a mixie jar and add in the peeled and chopped galangal, Kaffir lime leaves, Kaffir lime peel (I used normal lime peel as I could not source kaffir lime peel), basil leaves, chopped lemon grass, coriander leaves with the stem, dried red chillies, shallots and garlic. I have used Kashmiri red chillies for getting a bright red colour. Grind everything with quarter cup of water to a fine paste. Set aside.
- Heat coconut oil in a pan and add in the ground paste.
- Saute for 5-6 minutes till the curry is completely cooked and dry.
- Now we will add veggies. The veggies you add is completely up to you. Add the hard veggies that take time to cook first. Add half a cup of water and cook for 5 minutes.
- Add in the salt, palm sugar, coriander powder and cumin powder. Add in the soy sauce. Add in the broccoli. Cook for two minutes. Just cook briefly so the broccoli retains the crunch.
- Now add in the coconut milk. Add a little water to adjust the consistency of the gravy.
- Now add in juice of a lime and two tablespoon of peanut butter. The peanut butter is a game changer in this curry. I love love the flavour of coconut and peanut and this is my current favorite.
- Let it come to a boil. Switch off the flame immediately. Add in the capsicum (red and green) and the spring onions. Cover the pan with a lid. The heat of the curry will wilt the capsicum. Do not cook the capsicum as it will become a mush.
- Fantastic Thai panang curry – vegan and lite is ready. Serve with rice.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Curry
- Cuisine: Thai