Penang curry paste has spices like dried chilies, galangal, ginger, lemongrass, kaffir lime leaves, cinnamon, star anise, roasted peanuts, coriander seeds, and cumin seeds. You can definitely make your own paste and store it in the fridge or you can just buy it readymade in Asian groceries. This spicy Thai curry broth works great in using up any and every leftover vegetables in your fridge. Is there any better excuse to eat a ton of vegetables? I think not @sarchakra
COOK TIME: 15 mins
PREP TIME: 10 mins
YIELDS: Serves or makes 3
Ingredients
- Sesame oil 2 tbsp
- Mushrooms 6 oz
- Green beans ½ cup
- Carrot 2, sliced
- Peppers 1, sliced
- Cucumber ½, chopped
- Broccoli florets ½ cup
- Onion 1, sliced
- Garlic 1 tbsp
- Brown sugar 1 tbsp
- Tomato 1, sliced
- Cherry tomatoes 6 oz
- Penang curry paste 2 tbsp
- Peanut butter 2 tsp
- Sambal olek 1 tbsp
- Tamari 1 tbsp
- Salt
- Black pepper 2 tsp
- Fish sauce 1 tbsp
- Lime juice 1 tbsp
- Coconut milk 1 can
Method
- Heat oil. Saute garlic. Add in onions, carrot, green beans, mushrooms and tomato.
- Add penang paste and let it cook for a minute.
- Add bell pepper and broccoli and stir fry a minute or so.
- Add sambal olek, fish sauce, black pepper, brown sugar, peanut butter, black pepper, tamari and salt.
- Add coconut milk and let it simmer for 8-10 minutes.
- Add cucumber and cherry tomatoes. Simmer for a minute. Turn the gas off. Add a generous squeeze of lime.
Notes
If you are vegetarian, omit the fish sauce.
sarchakra 