Vegan Panang Curry

This vegan Panang Curry is very easy to make. In 20 minutes you make a super tasty curry. Panang curry is originally from Thailand and is eaten with white rice. To make the curry paste yourself, you have to be able to get a lot of ingredients. To make it a bit easier, both in search and in time, we just use red curry paste from a jar in this recipe. Works great! As if you have been for hours in the kitchen. We are very curious what you think of this vegan Panang Curry. Let us know in the comments below.

2-3 persons
Total time: 20 minutes

Ingredients

1 can (400 ml) coconut milk
2 tbsp red curry paste (vegan)
1 tsp peanut butter (100% peanuts)
¼ tsp coriander powder
¼ tsp cumin powder
150 g oyster mushrooms
1 tbsp soy sauce
1 tbsp coconut sugar
½ (160 g) zucchini
Thai holy basil

Method

1. Add a few tablespoons coconut milk into the wok and heat over high heat. Add the red curry paste, peanut butter, coriander powder and cumin powder. Stir fry until the oil begins to separate from the coconut milk.
2. Coarsely chop the oyster mushrooms and add to the wok. Stir fry for a few minutes. Pour the rest of the coconut milk into the wok along with the soy sauce and coconut sugar. Let it simmer for a few minutes. Cut the zucchini into half slices and add to the curry along with the Thai holy basil. Serve with white rice.

Tip: Not every red curry paste is vegan, so check the ingredients list carefully. We get the Thai holy basil from the Asian supermarket. If they do not sell Thai holy basil, but the regular Thai basil, then this is also very tasty to use. Regular Thai basil has a soft sweet taste and the Thai holy basil has a stronger leaf and has a more peppery taste.