Spicy and Delicious Panang Curry with homemade paste

By WoonHeng · 60 min

Ingredients

Instructions

1. Cut the tofu into rectangles or cubes about 1.5 cm thick and pan-fry in a heated 10-inch skillet with 2 teaspoons of oil until golden on all sides. Set aside.
2. Soak or boil the bamboo shoot strips in hot water if needed to remove odour, then drain.
3. Toast the cumin and coriander seeds over medium-low heat for 30 to 45 seconds, watching so they do not burn.
4. Blend the shallot, garlic, lemongrass, cilantro root, galangal, lime leaves, peanuts and softened kelp with the water, then add the softened dried chiles and toasted spices and blend into a fine paste, adding 2 to 3 tablespoons of water if needed. (For a rustic paste, pound in a mortar, cutting the kelp very small.)
5. Bring about 3/4 cup of coconut milk to a bubbling simmer in a tall skillet or wok until it starts to thicken.
6. Add the paste and stir-fry until fragrant, 8 to 10 minutes, until it darkens and the oil separates from the chile. Add about 1/3 cup of water or coconut milk if it looks too dry.
7. Stir in the palm sugar until dissolved.
8. Add the tofu, bamboo shoots and baby corn and toss to coat. Season with salt, vegan fish sauce and mushroom seasoning, then pour in the remaining coconut milk.
9. Bring to a simmer, add the peppers and cook until as crisp as you like. Turn off the heat.
10. Drizzle with coconut milk just before serving, garnish with thinly sliced lime leaves if you like, and serve with rice.

Summarized from WoonHeng's video. Watch it for the details.

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