Vegetable Panang Curry

After a slow lazy morning, the kids and I had a big day running errands, stopping off at the pet park, then a visit to nans house, then to cash in the recycling because the kids wanted to buy some things, then to the shops and THEN home.

I was bushed. 😄

So, it was awesome to walk in and see Liam on the pans making a Thai curry.

This can be a little spicy (just ask Mila) so transfer a couple of ladles into a side pot for the kids and add some more coconut milk.

Ingredients

4 potatoes cut into bite sized pieces

185g Panang curry paste

1/2 head cauliflower, cut into bite sized pieces

1 medium broccoli, cut into bite sized pieces

8-10 mushrooms, halved

1 large red capsicum, cut into bite sized pieces

1 tbsp soy sauce

1 can of coconut paste

Method

Boil potatoes until they’re just cooked. Not so much that they will easily break apart.

In a large pan on medium heat, add the curry paste & fry for 2 minutes while stirring.

Stir through the vegetables and turn heat up to high. Fry for 10 minutes, stirring occasionally.

Slowly add the coconut cream, stirring as you go. Cover with a lid and simmer for 10 minutes.

Add tbsp of soy sauce. Stir and serve with brown jasmine rice.

Top with fresh coriander if you have it.