Vegan Panang Curry Recipe | HOW TO MAKE VEGAN KAENG CURRY (พะแนงหมู)

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Tear the dried red chilies in half and shake out the seeds.
2. Put the chilies in a small saucepan with 2 cups of water, cover, and bring to a boil.
3. In a blender, combine the shallot, garlic, kaffir lime leaves (stems removed), lime peel, galangal, lemongrass, pink salt, cilantro stems, miso, and the softened chilies. Add 2-3 tbsp of the hot soaking water.
4. Pulse to get the blender going, then blend on medium-high until smooth.
5. Heat a sauté pan over medium heat and add the coconut oil.
6. Add 4 tbsp of the chili paste.
7. Add the chickpeas and stir.
8. Add the coconut milk, keeping 1 tbsp aside, and stir.
9. Add the cane sugar and soy sauce.
10. Turn the heat up and bring to a boil, then reduce to medium and simmer for 5-7 minutes.
11. Plate the curry and garnish with fresh cilantro, fresh Thai chilies, and a drizzle of the reserved coconut milk.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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