Creamy Vegetable Panang Curry

  • 15MINS
  • 35MINS
  • 264KCAL

This rich and fragrant Thai curry has a subtle kick of warming spices. It isn’t as hot as other red curries from the region but it is still packed with peanut butter and coconut flavours. We’ve swapped the traditionally high-fat ingredients for lower-fat alternatives to save some calories, which means this creamy coconut curry can be enjoyed guilt free!

Featured On
Pages 64-65

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Creamy Vegetable Panang Curry pinchofnom.com

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You can get a better texture from your tofu if, before you cut it, you wrap it in kitchen towel and place a heavy pan on top. This will remove all excess liquid, resulting in a firmer tofu.

Swap This

Swap the tofu for extra vegetables or Quorn pieces.

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First time for everything
I used rapeseed oil and added extra veg I have never used peanut butter powder before what a revelation it was so good

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‘Really creamy and tasty, great as a Thai fake away. I'd probably add some fresh chopped red chilli next time for an extra kick.’

Carley

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