Veg Panang Curry

Hubby says this dish is among his top three faves

Sauce

2 tbsp thai curry paste

2 tbsp maple syrup

2 tbsp tamari or soy sauce

2 tbsp peanut butter

8 oz plant milk

1 scallion, sliced

1 handful fresh basil, minced

Optional: 1 tbsp thickener of choice such as brown rice flour, quinoa flour, tapioca flour, mixed with 2 tbsp water

Ingredients

2 bell peppers, julienned

2-3 Portobello Mushroom caps, thinly sliced

4 baby Shanghai choy OR Bok choy, sliced

2 handfuls long Beans or green beans, kitchen sliced

Rice noodles, rehydrated

Method

  1. Set aside fresh herbs; Combine wet ingredients and whisk to incorporate, set aside
  2. In a wok or sauté pan heat 1-2 tbsp water, add choy, cover and cook over medium-high heat for a few minutes
  3. Add remaining veg + sauce, cover and simmer 5-7 minutes or until veg is cooked to you liking
  4. Stir in herbs and rehydrated rice noodles, mixing until well combined

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s