Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut.
For the sauce:
1 tin of coconut milk
1 1/2tbsp Guido’s Spice Corner Thai Panang Curry
firm tofu cut into bite size blocks
Guido’s Spice Corner Thai Panang Curry
Veggies of your choice cut into sticks.
Veggies of your choice cut into sticks stir fried with some soy sauce
Coat the tofu and the mushrooms with Panang curry and roll in the cornflour and shallow fry. Put aside. Fry in oil some peanut and a dose of soy sauce. Add to the tofu and mushrooms and the cooked veggies.
1/2 tin of coconut milk and the Panang Curry in a pan and start cooking add slowly the rest of the coconut milk and some soy sauce and cook on low heat for it to thicken, about 5 min when ready pour over the veggies and tofu and heat all together.
Serve with some jasmine rice.