Since I’m Indian, I stereotypically loved Indian kadhi (curry) when growing up. After trying Thai food for the first time, Thai curries also became a favorite. However, most Thai restaurants use fish sauce as a base for all curries and don’t have a good substitute on hand.
So, I was inspired to learn to make panang so I could make sure and find an equivalent substitute and still enjoy the dish. This experiment was a huge success and I absolutely love the rich flavors in this dish.
- 2 tbsp. oil
- 1 tbsp. palm sugar (or brown sugar)
- 1 tbsp. reduced sodium soy sauce
- 2 tbsp. chopped garlic
- 1 tsp. grated ginger
- 2 tbsp. Aroy-D or Mae Anong Panang Curry Paste
- 2 cans coconut milk (13.5 oz. each)
- 1 1/2 tbsp. lime juice
- 1/4 cup roasted and unsalted cashews
- 1 cup chopped white mushrooms
- 1 cup chopped white/yellow onion
- 4 Thai basil leaves
- 4 oz. cubed extra firm tofu
- 5 broccoli florets
- 1 cup red belpepper
- 10 snap peas
- In a seasoned wok, heat oil on medium heat.
- Once hot, add ginger and garlic and let cook until light brown.
- Stir in curry paste.
- Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
- Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite.
- Top with crushed cashews and garnish with Thai basil leaves.