* ½ teaspoon each of ground coriander, cumin, and turmeric
* 6 kaffir lime leaves
* Water (as needed for blending)
**Curry**
* 2 tablespoon cooking oil
* 250 ml water
* 400 ml coconut milk
* 1 teaspoon sugar
* ¼ teaspoon salt
* 1 tablespoon soy sauce
* 200g green beans
* 1 bell pepper
* 12 Thai basil leaves
* 400g firm or extra firm tofu
**Garnish**
* Roasted peanuts
* Thai basil
###Instructions
**Prep the aromatics**
1. Cut the chilies into chunks. Deseed them if you prefer a milder spice level.
1. Remove the tough outer leaves of the lemongrass, then slice it.
1. Peel the shallots and cut them in half.
1. Peel the galangal and slice it.
**Prepare Dish**
1. In a blender, combine the chilies, lemongrass, shallots, galangal, roasted peanuts, garlic, spices, and shredded kaffir lime leaves. Blend everything together with a little water until you achieve a fine paste. Cut the green beans into chunks and thinly slice the bell pepper.
1. In a pan, heat the cooking oil and fry the curry paste for a few minutes.
1. Add the water and coconut milk to the pan and bring it to a boil.
1. Add the green beans to the pan and let it simmer for 10 minutes.
1. Meanwhile, cut the tofu into cubes and fry them in oil until golden on both sides.
1. Add the bell peppers, fried tofu, and Thai basil leaves to the pan and simmer for an additional 5 minutes.
1. Season the curry with salt, sugar, and soy sauce according to your taste. Stir in the Thai basil leaves.
1. Serve the Panang Curry with a bowl of steamed rice and garnish it with additional Thai basil leaves and roasted peanuts.
4 Comments
###Ingredients
**Curry Paste**
* 3 dried or fresh chilies (Thai chilli peppers in video)
* 2 lemongrass stalks
* 2 shallots
* 1 piece of galangal (or 1 tablespoon ground galangal powder)
* 3 tablespoon roasted peanuts
* 5 garlic cloves, skin removed
* ½ teaspoon each of ground coriander, cumin, and turmeric
* 6 kaffir lime leaves
* Water (as needed for blending)
**Curry**
* 2 tablespoon cooking oil
* 250 ml water
* 400 ml coconut milk
* 1 teaspoon sugar
* ¼ teaspoon salt
* 1 tablespoon soy sauce
* 200g green beans
* 1 bell pepper
* 12 Thai basil leaves
* 400g firm or extra firm tofu
**Garnish**
* Roasted peanuts
* Thai basil
###Instructions
**Prep the aromatics**
1. Cut the chilies into chunks. Deseed them if you prefer a milder spice level.
1. Remove the tough outer leaves of the lemongrass, then slice it.
1. Peel the shallots and cut them in half.
1. Peel the galangal and slice it.
**Prepare Dish**
1. In a blender, combine the chilies, lemongrass, shallots, galangal, roasted peanuts, garlic, spices, and shredded kaffir lime leaves. Blend everything together with a little water until you achieve a fine paste.
Cut the green beans into chunks and thinly slice the bell pepper.
1. In a pan, heat the cooking oil and fry the curry paste for a few minutes.
1. Add the water and coconut milk to the pan and bring it to a boil.
1. Add the green beans to the pan and let it simmer for 10 minutes.
1. Meanwhile, cut the tofu into cubes and fry them in oil until golden on both sides.
1. Add the bell peppers, fried tofu, and Thai basil leaves to the pan and simmer for an additional 5 minutes.
1. Season the curry with salt, sugar, and soy sauce according to your taste. Stir in the Thai basil leaves.
1. Serve the Panang Curry with a bowl of steamed rice and garnish it with additional Thai basil leaves and roasted peanuts.
[Source](https://veggieanh.com/vegan-panang-curry/)
Not my cup of tea, but looks fantastic.
Panang curry is actually dry and not soupy. It’s more akin to stir fry with sauce than the kind of “wet curry” you present here.
If you don’t care if it’s vegan, som pan-searwd lamb chunks would go good in here.
Obviously, it’s not the point of this recipe, but it would be good.