Vegan Mushroom Panang Curry
Description
In this example, mushrooms are slowly cooked with onions, garlic, and spices. I typically serve this on top of a cooked grain.
For this recipe, I rely on the use of a prepared Panang curry paste, which can be found at most Asian grocery stores, or online.
Ingredients
Instructions
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In a Dutch oven or heavy-bottomed pot, add the sunflower seed oil and increase the heat to medium-high.
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When the oil is hot, add the Panang curry paste, and stir and cook the paste with the oil for two minutes.
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Add the diced white onion, along with the red bell pepper, and cook for an additional four minutes, while stirring.
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Add the minced garlic, and the mushrooms, and cook for an additional two minutes.
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Add the coconut milk, peanuts, black sesame seeds, and Kosher salt or Tamari, to taste.
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Cook the curry at a simmer for about fifteen more minutes, or until the coconut milk begins to split.
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Add in the zest of two limes and the juice of two limes.
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Turn off the heat, and stir in the cilantro, parsley, and chives.
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Serve with a few fresh cilantro leaves on top, along with some fresh wedges of lime!
Note
This dish tastes wonderful when reheated for leftovers the following day!
