• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Panang Curry

I’m currently working on a vegetarian cookbook at work. I love eating vegetarian foods – I generally have vegetarian meals 3 or 4 times a week. It’s healthy and almost always faster, since I don’t have to wait for the protein to cook or rest. Don’t get me wrong – I am a total carnivore. But I eat meat so often that to break out of the mold occasionally just tastes good.

In another effort to shake things up, I made a new curry. If you’ve read my blog before, it may appear that I am a slave to red curry. What can I say? It’s delicious – my all time favorite. But this panang curry was silky, smooth, and delicious. I used peanut butter as the base, but grinding toasted cashews or almonds would make for an equally delicious curry. Also, you wouldn’t have to make this vegetarian – toss in some cubed pork or chicken if you like. Because I’m a spice fiend, I finished by curry with a little sriracha, but the chili paste makes it nice and warm without any additions.


Panang Curry

Served 1.
Leftover Potential: Reheats well and lasts for a few days in the refrigerator, making it a great lunch the next day! Made 2 meals after the initial dinner.

1 Tbsp olive oil
1 shallot, minced
3 cloves garlic, minced
2 Tbsp ginger, minced
2 tsp tumeric
2 tsp cumin
2 tsp coriander
2 tsp chili paste
salt, as needed
1/4 cup peanut butter or other nuts ground to a paste
1 (14 ounce) can of coconut milk (or light coconut milk)
zest and juice of 1 lime

sriracha, as needed for additional heat (optional)

1. In a medium pot, heat the olive oil over medium heat. Add the shallot, garlic, and ginger and cook until fragrant, 1-2 minutes.
2. Season with tumeric, cumin, coriander, chili paste, and salt. Mix to combine, until the spices offer a toasty aroma, about 30 seconds.
3. Stir in the peanut butter, coconut milk, zest, and juice. Continue to stir as the mixture heats through. Serve with your favorite combination of veggies, meat, or tofu.


One Response

  1. This looks good…. I’m a big curry fan myself. The peanut butter is an interesting touch!

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