Recipe // the phanaeng curry I ate for 3 days straight

Hello everybody! I love anything with variations of curry, it has been among my favourite dishes as long as I can remember. I spent 17 days in Thailand back in 2016 (pre flying-impact awareness rip) eating spicy curry for breakfast. Now I have said many times that soup makes me sad, and that is still true, but there are exceptions. Phanaeng with tofu and potatoes is one, ramen is another. I often try to recreate the dishes I tasted in Thailand, so please know that this is the recreation of a Danish girl who is doing her best, while recognising that she might not be able to create actual authentic Thai dishes. But damn this is still a banger.

Also check out: RECIPE // Red Curry Soup with Silken Tofu and Bok Choy

Also check out: RECIPE // Double-Fried Silken Tofu (that will win over any tofu skeptic)

Ingredients:

  • 1 onion
  • 1 large carrot
  • 4 cloves of garlic
  • 4 tbsps of cooking oil
  • 5 tbsps of phanaeng paste
  • 250 ml coconut milk
  • 500 ml water
  • 2 tbsps of chili/garlic paste
  • 2 tbsps of instant soup paste
  • 5 tbsps of soy
  • 2 large potatoes
  • 1 block of tofu
  • 100g sugar snap peas
  • 1 lime
  • 2-3 spring onions

Also check out: RECIPE // spicy dumpling soup with noodles and veggies

Also check out: RECIPE // vegan shahi paneer (aka my new favorite dish)

How to:

Start by finely dicing the onion, carrot and garlic, then add to a hot pot with the cooking oil. Fry the veg until the onions are golden brown and aromatic. Then add the phanaeng paste and stir. Add the coconut milk and water, along with soy, the additional flavour paste and bring to a boil.

Dice the potatoes in mouthsized pieces and crumble the tofu by hand, when the soup is boiling add them to the soup and boil until the potatoes are soft and tender, this should take avout 20 minutes.

2-3 minutes before serving add the sugar snap peas, and lime juice to taste, as well as msg if you prefer, and serve with rice and fresh spring onion. (Make sure to cook enough for several days have the the soup with leftover rice, which are superior to freshly cooked rice, in my opinion)

Also check out: STIR FRY feat. SPINACH STALKS // anti-food waste recipe

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