Quick and Easy Vegan Thai Penang Curry

Quick and Easy Vegan Thai Penang Curry

Looking for another winter warmer? You certainly want to add this vegan Thai Penang curry to your recipe trove.

I love Thai cuisine, but I don’t cook as many Thai dishes as I would like to because of the ease of finding ingredients. Apart from that, the last thing I want to do is make a curry paste from scratch when I’m in a hurry. Things like curry pastes deserve time and love to get maximum flavour. When I’m not able to make my own curry paste, I turn to store-bought options.

I have tried a variety of Thai curry pastes. Some of them have been fantastic while others have been just okay. Of my highly-rated brands, Blue Dragon’s {not sponspored} Penang curry paste is right up there. I love the fact that you can purchase it as a meal kit – it basically contains everything you need to make the curry, the curry paste, coconut milk and herbs. All you need to do is add the protein of your choice, which could be tofu, tempeh, chickpeas or any other legume you desire and voila! a tasty delicious curry.


I love my Thai curries with rice, but I occasionally have them with noodles or quinoa. Don’t be afraid to switch things up to keep your meals exciting.

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Vegan Thai Penang Curry


  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Lunch/Dinner
  • Cuisine: Thai

Description

A light and fragrant Thai curry with tofu and vegetables.


Ingredients

  • 250g firm tofu, pressed and diced
  • Blue Dragon Thai Penang curry kit (contains coconut milk, dry spices and curry paste)
  • 1 red bell pepper, deseeded and sliced
  • 1 green bell pepper, deseeded and sliced
  • 1 medium courgette, sliced
  • 1 tablespoon coconut oil
  • Large handful coriander leaves, chopped
  • Chilli flakes, to garnish
  • Chopped peanuts, to garnish
  • Basmati rice, to serve

Instructions

  1. Heat half the oil in a large frying pan over medium heat. Fry the tofu until browned on all sides then set aside.
  2. Add the remaining oil to the same saucepan then fry the curry paste for 1-2 minutes or until fragrant without burning it. Stir in the coconut milk and the dry spices. Cook still on a medium heat for 3 minutes then add the vegetables and tofu. Turn the heat down to a simmer then cook for 12 minutes.
  3. Serve over basmati rice then sprinkle with chopped coriander, peanuts and chilli flakes.

Keywords: Curry, Penang, Thai, Rice

 

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