Veg Panang Curry

Hubby says this dish is among his top three faves


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


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


  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

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