Thai and True Panang curry

Curry paste is a great base for a quick weekday meal. If you're intrepid you can make your own and freeze it for later use, but jarred and canned versions work great, too. It can take some research to find a vegan one, but lucky for me Food Fight has done the work by carrying locally made Thai and True curry pastes. Panang is my favorite for its rich, even flavor; it works equally well with sweet or salty/savory ingredients. Stirfry with aromatics, a ton of veggies, and a little bit of seasoning and you have as big and hearty a meal as you please. Serve over rice, or rice noodles for a change of pace.

Thai and True Panang curry

vegan, gluten-free

serves 4

Ingredients

• 1 tbsp peanut oil
• 1/2 medium onion, chopped
• 2 cloves garlic, pressed or diced
• *1 C faux meat (tofu, tempeh, etc) if desired
• 3 tbsp curry paste (Thai and True Panang)
• Veggies! I used broccoli, potato (boil for 10 minutes to soften), red pepper and peas. Pineapple chunks taste amazing in this dish, too.
• 14oz can coconut milk
• 2 tbsp wheat-free tamari
• 2 tbsp brown sugar
• juice of 1/2 lime
• *1/4 C cilantro, chopped
• *1/4 C green onion, chopped
• *1/4 C peanuts, chopped

*optional

Directions

• Add oil to pan and stirfry onion over medium heat til just golden. Add garlic and stirfry for 1 minute.
• Add faux meat and brown.
• Add curry paste, stir for 3 minutes.
• Add veggies, turn up heat a bit, stir til broccoli starts to cook. It'll look brighter green; about 4 minutes.
• Stir in coconut milk, tamari and sugar til everything is mixed. Let the sauce come to a simmer and thicken, about 5 minutes.
• Turn off heat and add lime juice, cilantro, green onion and peanuts.