Vegan Mushroom Panang Curry
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.
Nutrition
per serving (≈178g)Instructions
9 stepsIn a Dutch oven or heavy-bottomed pot, add the avocado oil and increase the heat to medium-high.
When the oil is hot, add the Panang curry paste, and stir and cook the paste with the oil for two minutes.
Add the diced white onion, along with the red bell pepper, and cook for an additional four minutes, while stirring.
Add the minced garlic, and the mushrooms, and cook for an additional two minutes.
Add the coconut milk, peanuts, black sesame seeds, and Kosher salt or Tamari, to taste.
Cook the curry at a simmer for about fifteen more minutes, or until the coconut milk begins to split.
Add in the zest of two limes and the juice of two limes.
Turn off the heat, and stir in the cilantro, parsley, and chives.
Serve with a few fresh cilantro leaves on top, along with some fresh wedges of lime!
Recipe Notes
This dish tastes wonderful when reheated for leftovers the following day!
