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PANANG CURRY

INGREDIENTS

Portions: 4

Time: 1 hour with prep.

1 Lime (juice)

Vegan Filet Bits (ca. 350 g, I prefer Hälsans Kök Filet Bits made from peas)

Big Yellow Onion (1/2)

Garlic (3 cloves)

Yellow Paprika/Bell Pepper (1)

Carrot (2 medium sized)

Coconutmilk (800 ml)

Panang Curry Paste (red, 1 tbsb)

Peanut Butter (1 tbsb)

Vegetable Oil (neutral/flavourless)

Jasmin Rice + boiling-water (however much you'd like)

Lime-leaves (20+)

Sugar (2 tbsb)

Hoisin Sauce (3-4 tbsb)

Salt

Items needed: 1 frying pan, rice cooker, oven measurers, chopping-board, sharp knife, spoons and stirring utensils.

Step 1: Peel Onion, Carrots and Garlic. Remove the stems, sinew and seeds from the Paprika. Remove the ends of the Carrots. Rinse all the veggies.

Step 2: Chop the Onion and Paprika into small squares. Chop the Carrots into ca. 5mm thick/6cm long slices. Mince or finely chop the Garlic cloves.

Step 3: Place the Onion into a medium heated frying-pan with oil. Sautée for a few minutes until glossy.

Step 4: Add Paprika, Carrots and Garlic. Sautée for another few minutes.

Step 5: Push the veggies in the pot to the sides and add some more oil if needed, Panang-paste and Peanut-butter together. Mix them together and let them flavourize eachother for a minute or two.

Step 6: Mix in the coconut-milk, add Hoisin-sauce, freshly squeezed Lime-juice, Sugar and Lime-leaves. Squish the leaves in your fist before adding to release the aroma more.

Step 7: Leave to simmer on low heat for 20+ minutes.

Step 8: While it's simmering, rinse your rice in water and drain it off until the water is no longer cloudy before adding a sprinkle of Salt and cooking in the rice-cooker.

Step 9: Serve.