More vegan Penang curry. I can’t get enough of this!
Recipe makes 4 or 6 portions, depends how hungry you are and how much rice you have with it. Inauthentic but tasty and easy.
You will need:
-Coconut oil or vegetable oil of some kind for frying
-5 cloves garlic, chopped
-small chunk raw ginger, finely chopped
-1.5 tbsp Penang curry paste. You could make it yourself, I didn’t, cheated and bought some from my local Asian supermarket
-can of coconut milk
-2 handfuls green beans, ends cut off, then cut into 3cm lengths
-1 red pepper (capsicum)
-block of firm tofu, pressed and diced
-4 big ripe tomatoes, cut into wedges
-2 handfuls fresh spinach leaves
-1 handful fresh basil leaves
Optional extras are mushrooms, broccoli, pineapple, aubergine or extra chillies (the curry paste is hot so you might not want to do this) or any veg really.
Heat up some oil (1 tsp or so) in a small frying pan. Add the tofu and a splash of soy sauce. Fry until it is browned and crispy.
While the tofu cooks, heat more oil (again, about 1 tsp) in a big pot. Throw in the curry paste, ginger and garlic and fry for a couple of minutes.
Once it is smelling nice (3 minutes or so) add all the veg apart from the spinach and basil. Cook for another 5 minutes, then add the coconut milk, fried tofu pieces (just chuck them in straight from the other pan), spinach and basil. Mix it together, then put a lid on the pot and simmer for about 15 to 20 minutes on a medium heat until the veg is cooked through.
Serve over brown rice.