Our trip is coming to an end.
Literally. Right now.
As we speak, we are on a plane flying from Bangkok to London.
It’s finally hit me. After 4 months on the road in South East Asia, we are leaving the 40C weather, the sun, the bubble of vacation and heading back to England. Back to work, renovations, rain and real life. And, as much as I’m looking forward to being back in the UK and enjoying spring time, I also know that as soon as we are back that all of this will be a memory and I’ll be longing for the time back.
So, in a desperate attempt to preserve this precious time and the gorgeous flavours of Thailand, a spicy, coconut-y panang curry. Not quite as good as the real feeling of being in Thailand, but a very close second… or at least that what I’m telling myself.
- 1 TBSP oil
- 2 TBSP ginger, grated
- 4 garlic cloves, minced
- ¼ cup natural peanut butter
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp hot chili paste
- 1 cup water
- 1 (14 oz) can of coconut milk
- Juice of one lime
- Zest of one lime
- 1 TBSP brown sugar
- 1 package extra firm tofu cut into cubes
- 2 large carrots, cut in chunks
- 1 large red bell pepper, cut into chunks
- 1 large potato, cut in to small chunks
- 12 baby corn, cut in chunks
- 1 cup of greens (kale, spinach etc)
- Heat oil sauce pot over medium-high heat.
- Add onion, ginger, and garlic. Cook until tender, about 6 minutes.
- Add peanut butter, turmeric, cumin, and chili paste stir 1 to 2 minutes.
- Whisk in 1 cup water, then coconut milk, lime zest, and brown sugar; bring to simmer. Add tofu, potatoes, carrots, corn and bell pepper; simmer over medium heat until carrots are tender (about 20 minutes).
- Stir in greens and lime juice.
- Season to taste with salt and pepper.
- Serve! Enjoy!