Vegan Thai Panang Sweet Potato Curry. This is a very popular dish in Thailand and one of my favorites! It is thicker and slightly sweet. Traditionally it is served with steamed rice, but it's also delicious over pasta. Hope you enjoy!
The Recipe
Vegan Thai Panang sweet potato curry
Ingredients
3 white sweet potatoes, peeled and sliced
1 teaspoon vegetable oil
1 inch / 2.5 cm piece of fresh ginger, grated
1/4 cup / 50 g lemongrass, thinly sliced
5 shallots, chopped
3 garlic cloves, minced
red hot chillies to taste (depending how spicy you like it)
2 teaspoons red Thai curry paste
3 kaffir lime leaves
1 teaspoon toasted coriander seeds
2 cans full-fat coconut milk
1/4 cup / 35 g ground peanuts
20 fresh Thai basil leaves
2 tablespoons vegan "fish" sauce
salt or soy sauce to taste
Instructions
1. Heat a pan over medium heat. Add vegetable oil, ginger, lemongrass, shallots, chilies (optional) and garlic. Stir-fry until aromatic.
2. Add sweet potatoes, coconut milk, Thai curry paste, kaffir lime leaves, coriander seeds, basil leaves and vegan "fish" sauce and combine. Let simmer over low-to medium heat for about 20 minutes or until sweet potatoes are soft.
3. Season with salt or soy sauce. Garnish with more fresh Thai basil (optional) and serve with steamed basmati rice. ENJOY!
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