Panang (also called phanaeng) is a classic of Thai cuisine. It's here revisited in a vegan style with tofu, eggplants and of course a homemade curry paste. Delicious! Serves 2.
Curry paste:
5 dried cayenne peppers, stems and seeds removed
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon white peppercorn
10 g lemongrass, chopped
10 g galangal, chopped
1 kaffir leaf, chopped
1 teaspoon kaffir lime zest, chopped
20 g peanuts, unsalted, dry roasted
5 g garlic
15 g shallot
1 teaspoon salted soybeans
Rehydrate the cayenne peppers in hot water for about 5 minutes. Drain and pound with the seeds (coriander, cumin, pepper). Introduce the rest of the ingredients little by little, in the order mentioned above. The curry paste is ready when it is smooth (uniform colour and consistency).
Curry sauce:
150 grams tofu, diced
200 ml coconut cream
200 ml vegetable stock
½ tablespoon light soy sauce
½ teaspoon salt
½ tablespoon coconut sugar
2 Thai eggplants, quartered
30 g pea eggplants
1 kaffir leaf, thinly sliced
Bring half of the coconut cream to a boil and dissolve the curry paste in it. Then add the rest of the cream and the vegetable stock.
When it starts boiling again, stir in the rest of the ingredients. Cook over a low heat, uncovered, for 10 minutes. Taste to adjust the seasoning. Transfer to serving bowls and serve with rice.