Dinner time: vegetarian panang curry with salmon steak, served with rice berry. This is a fusion panang curry recipe as I like to be creative in the kitchen and try mixing things that taste good together. I hope you enjoy it.
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Ingredients for vegetarian panang curry:
3 small Thai eggplants
String beans
Thai basils
kaffir lime leaves
tofu
2-3 gloves of garlics
panang curry paste
full fat coconut milk
3 tablespoons soy sauce (optional) masala (optional) cumin .
Directions:
spray the pan with olive oil
Fry garlics
Add tofu and cook them for 2-3 mins
Add panang paste and a half box/can of coconut milk , mix them well and wait until the curry starts boiling.
add eggplants, string beans, kaffir lime leaves, Thai basils
Stir everything together and wait until the curry starts boiling, lower the heat and leave it around 7-10 mins. Done