One Pot Panang Curry
This week’s meal prep was this one pot panang curry soup full of vegetables and tofu.
The recipe for the curry is below. To make the soup, add some coconut water to thin out the curry or use reduced fat coconut milk. The Maesri panang curry paste can be found at your local grocery store or on Amazon. It is the best vegan paste I have used. I don’t follow the directions on the can. Instead I cook the vegetables, add protein, mix in the paste, and stir in 1 can of coconut milk.
Panang Curry
Servings 5
Ingredients
- 1 can Maesri Panang Curry Paste
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 1 can baby corn
- 8 oz mushrooms sliced
- 1 red bell pepper sliced
- 1/2 white onion sliced
- 12 oz brocolli chopped
- 14 oz tofu cubed
- 1 can coconut milk (400 ml)
Instructions
- Heat sesame oil in large wok over medium heat.
- Saute onions and garlic until golden brown.
- Add tofu in and cook for about 5 minutes.
- Mix in mushrooms, baby corn, bell pepper, and broccoli and cook until almost soft.
- Stir in paste and cook for about 5 minutes.
- Pour in coconut milk and let the curry simmer for 5 minutes.
- Enjoy!