Penang Curry

As the weather is getting colder a Penang curry is perfect to warm you up. A creamy, rich and spicy curry with notes of peanuts and coconut. Load the curry with your favourite vegetables and choice of protein and adjust the spice to your liking. This perfectly balanced curry is great served with coconut rice or noodles.

Ingredients

• 1 thumb size piece of ginger minced

• 4 cloves of garlic minced

• 1 medium brown onion diced

• 1 red chilli deseeded and sliced thinly

• 3 tbsp of penang curry paste or red curry

• 1 can of coconut milk (400 grams)

• 2 cups of vegetable stock

• 100 grams of spinach

• a handful of thai basil or normal basil will do

• 2-3 tbsp soy sauce

• 2 tbsp of fish sauce or vegan fish sauce

• juice of 1 lime

• 3 tbsp of natural peanut butter

• 1 tbsp of brown sugar

• salt and pepper

• choice of vegetables (potatoes, fioretto cauli blossoms, red capsicum, carrot)

• a handful of sliced bamboo shoots from tin

Method

1. In a pot add 3 tbsp of coconut oil and sauté onions, garlic and ginger and chilli until tender.

2. Add in curry paste and fry for 3 minutes.

3. Add in coconut milk and vegetable stock.

4. Add in vegetables. Add in vegetables in order of time to cook (i.e potatoes, carrots, bamboo then cauli blossoms, capsicum, spinach)

5. Cook vegetables for 20 minutes or until cooked. Add in peanut butter, soy sauce, lime juice, fish sauce, sugar and season with salt and pepper. Season to taste.

6. Add in thai basil and cook until wilted.

7. Serve with coconut rice or noddles and serve with a lime wedge and fresh basil as garnish.