Panang Curry

SERVES 2PREP COOK

fish sauce

1clove

garlic, finely minced

tablespoon

maple syrup

1teaspoon

soy sauce

dash

chili flakes

1

Thai chili, chopped

3tablespoons

lime, juiced

salt

  1. This makes more than one serving. In a bowl, combine everything. Save in jar for future use.

sambal

20

chilies

1medium

galangal

4

lemongrass, white parts

1thumb

turmeric

1head

garlic

13

shallots

1handful

curry leaves

avocado oil

salt

sugar

tamarind juice

  1. This makes more than one serving. In a blender, add everything but salt, sugar, and tamarind juice. Blend with enough avocado oil to get it going until paste consistency.

  2. In a heated pan, add 2T of avocado oil and pour in blended chilies over low-med heat until oil separates.

  3. Season with salt, sugar, and tamarind juice. Continue cooking until color turns dark red. Save it in a jar and refrigerate for longer shelf life.

curry

½cup

coconut milk

¾cup

water

few

Thai lime leaves, thinly sliced

1teaspoon

coriander powder

  1. In a pan, pour in

    coconut milk and water to cook for a few seconds.

  2. Add the rest of the ingredients with 1T of sambal, 2T of fish sauce.

vegetables

½block

firm tofu, drained and cut into preferred shape

zucchini

carrots

bell peppers

red onion

  1. In a heated pan, fry tofu until golden brown.

  2. Add everything into curry and cook until sauce thickens and vegetables are cooked through.

salt

coconut sugar

  1. About 1 minute in med-high heat. Season with salt and coconut sugar. Serve warm with your favorite grain.