Thai Pangnang Peanut Butter Curry

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 pang curry 1

  • 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

Let’s Cook!

  • 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.

Bon appetite!

Health and Happiness,

Katri x

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