|Curry first day, with Rosetta's Peanut Butter Tofu|
|Veg Prep: I'm kind of a nerd with 'mis-en-place', |
and hey, I have the bowls!
|Whenever someone questions why I have some|
random thing in the pantry, I answer 'for times like this!'
|The recipe is a guideline - use what you have on hand.|
The key to this recipe is to prepare the various parts in advance, and then put them together as ordered. This will give you much better flavors than dumping it all into one pot. It may seem tedious, if you're used to more streamlined recipes, but if you have the time, it's totally worth it. Cut up all your veg, prep your sauces, then it's just assembly and simmering!
I had my first bowl of warming, spicy curry with some Rosetta's Peanut Butter Tofu that I roasted up from my freezer stash. My intention was to take the leftovers to the studio, and for that I roasted up some chicken thighs (marinated 1 hour in olive oil, lime juice, salt, and pepper - roast at 375), but the cold stayed, which means the ice stayed, which means most everyone stayed home. So tonight I'm having the roasted chicken version, and tomorrow I'll take the rest to the studio - having an extra day to meld flavors, and spice (I left the chiles in the soup!) will make this even better on day three!
So here, after all that, is the recipe*!
*This recipe was first printed in the Sandbridge Calendar.
Vegetable Panang Curry
1 can coconut creme (this is simply creamed coconut - no added anything!
1 can coconut milk
1/2 cup vegetable stock or broth
4 tsp. tamari sauce
4 tsp. maple sugar (or brown)
6 TBSP. red curry paste (use your favorite, but if you're making it vegan, use a paste that doesn't have fish sauce - Maesri Panang Curry Paste is very good!)
1/2 cup diced onion
2/3 cup thinly sliced fennel bulb
2/3 cup sliced zucchini (cut in half length wise first)
2/3 cup diced sweet potato
1 can bamboo shoots, drained
1 can baby corn (or kernels from one cob of corn)
1 cup green beans, trimmed and cut in half
8 large basil leaves, thinly sliced (chiffonade)
1 large soup/stock pot
1 large bowl
2 small-medium bowls (2 cup capacity)
Open the can of coconut creme - there will be a really thick layer on top (you can refrigerate the day before if you want to be sure of separation). Spoon that layer out into the stock pot. Pour the rest into one of the smaller bowls. To that, add the can of coconut milk, stirring well to combine.
|Broth/Tamari mix on the left, Coconut Milk on the right|
As you prep the vegetables, place them in the large bowl - all together.
|Stir the curry paste into simmering coconut creme|
(this is a still of a video I posted in an Instagram Story).
|Curry-Coated Vegetables, ready for the coconut milk.|
|Leftovers, with more developed flavors, deeper spice.|
This time served over bean thread noodles.