Today is the 7th of January or it might still be the 6th depending on where in the world you’re hailing from. I can’t believe we are officially one week stuck into this year. The year of the positive outlook.
Yesterday I went to the supermarket and startled the shop attendant by letting out a large “Gasp” while she was scanning my rice crackers. “What?? you OK?” she seemed slightly annoyed. “My Gawd” I pointed behind her “You’re selling eggs, Easter eggs”. She just smiled.. but seriously My gawd, already??
So far I’m a little behind on my goals, but I think some slack should be cut in January, January is kinda like the trial period, the warm up (well at least that’s what I’m telling myself). I don’t have an amazing introduction to the next recipe other then it’s amazing and thank-you Mr internet for helping me find the perfect recipe, slightly modified by yours truly. But i do have to say I really love a Pangnang, at home or from my local Thai place.
Pangnang Curry Ingredients
- 250g Organic firm Tofu (cut into cubes)
- 1/2 Fresh Lime
- 1/2 Medium sized Red Capsicum (finely sliced)
- 1/2 cup of chopped Shallots
- 1 large Zucchini (thinly Sliced)
- 1 Tablespoon of chopped Ginger
- 1 Tablespoon of chopped Garlic
- 1 teaspoon of cumin seeds
- 1 Teaspoon of Turmeric
- 1 1/2 Large Table spoons of crunchy Peanut Butter
- 1 Tablespoon of Brown Sugar
- 1 1/2 Tablespoons of Red Curry Paste
- 2 Tablespoons of coconut oil
- 250ml of Light Coconut Cream
- 1/3 cup of water
- Saute shallots in coconut oil on medium heat till soft
- Add garlic and ginger, cook until fragrant, then add peanut butter, curry paste, turmeric and cumin, stir until well combined
- Next stir in tofu, zucchini and capsicum, until veggies and tofu are well coated in mixture
- Next add water, coconut cream and brown sugar
- simmer on low heat till zucchini is soft and curry sauce has thicken slightly, making sure to stir occasionally.
- lastly squeeze in the fresh lime juice
I served mine with lemon and a little salad.
Health and Happiness,