I love Thai food. In fact, in my opinion, curry, noodles and vegetables belong together, in a bowl. I drove with my daughter from Michigan to Arizona for her first “adult” job. Driving for 30 hours and trying to find vegan fare is quite the challenge. We found a restaurant called VeganThai in Albuquerque, New Mexico. Although we drove off the beaten path, the detour was worth it. When we approached the restaurant, the line trailed around the building. Despite our timeline, we waited. A line around the building is always a good sign.
The awards on the wall provided another positive vibe. The menu boasted every Thai dish typically on a Thai restaurant menu, but everything was vegan. After a lot of deliberation, I chose a Panang Curry Bowl; Kristyn chose Drunken Noodles. When our dishes arrived, we shared our entrees, so we could both taste different flavors. Although I love drunken noodles, I wanted to try a Vegan Panang Curry, which is typically made with chicken and loaded with oil.
When I flew back to Michigan, leaving my daughter and her car in the beautiful state of Arizona, I decided to make the curry dish from Vegan Thai. I chose to make mine without oil. I exchanged chickpeas for the tofu in the dish. Although I enjoyed the sauce, I opted for low-fat coconut milk to reduce the calories and fat.
I also added a variety of vegetables. I love broccoli in curry dishes, because it absorbs the flavors and keeps the heat. The types of vegetables you choose is up to you. I chose broccoli, carrots, red pepper, onions, and shallots. A lot of curry dishes have potatoes, but because I used rice noodles, I left the potatoes out.
Penang Curry is easy to make, and takes very little time. It is the perfect week night meal you can prepare in under 30 minutes.Print
Pangang Curry isn’t a soup, or a stew, but a combination of the two. Filled with vegetables, noodles, and a light curry sauce, this dish has incredible flavors.
- 2 Broccoli Crowns stemmed and cut into bite sized florets
- 1 medium, diced White Onion
- 1 chopped in bite sized pieces Red Pepper
- 1 cup Shredded Carrots
- 1 can, drained Chickpeas
- 1 minced Shallot
- 1 Tablespoon, ground Fresh Ginger
- 2 cloves, minced Garlic
- 2 cans Lite (Low Fat) Coconut Milk
- 3/4 cup Organic Vegetable Broth
- 2 teaspoons Coriander
- 2 teaspoons Cumin
- 2 Tablespoons Creamy Peanut Butter
- 6 Tablespoons Red Curry Paste
- 1 package Wide Rice Noodles
- 1 cut into wedges Lime
- 2 Tablespoons Lime Juice
- 1/4 cup chopped Cilantro
- I like to steam my broccoli half way, so when I stir fry it. I do this because broccoli takes longer to cook than the other vegetables, and I like it cooked properly, so it isn’t too raw or too well done.
- Using a steamer, steam the broccoli bite sized pieces for half the recommended time (5 minutes)
- Rinse in cold water to stop cooking; set aside.
Preparing a Paste for Curry Sauce:
- In a small bowl, combine peanut butter and curry paste.
- Add cumin and coriander.
- Stir and set aside.
- In a large skillet, with sides, on medium heat, saute garlic, ginger and shallots (about 5 minutes)
- Add 1 can of lite coconut milk.
- Add the curry paste you made in a separate bowl
- It will begin to slowly melt into the count milk.
- Add 1/2 cup vegetable broth and stir.
- When the paste is completely melted into the sauce, add the remaining can of lite coconut milk and vegetable broth.
- When it begins to boil, reduce to simmer.
- Add lime juice.
Cooking the Vegetables and Noodles:
- The vegetables and noodles take exactly the same amount of time to prepare, so begin with the noodles.
- Rice noodles don’t really cook on the stove. Instead, you boil water, add the noodles, and they cook off the stove in the water you boiled.
- Bring a large pot of water to a boil.
- Add 2 teaspoons salt.
- When water is boiling, remove the pot from the stove and add the noodles.
- Stir the noodles, so they don’t stick.
- The noodles cook, on their own, in 10 minutes.
- Stir occasionally.
- When 10 minutes lapses, drain noodle and rinse with water to remove extra starch.
- In a large pan or wok, heat the pan to medium high.
- Cook onions first, until translucent.
- Then add red peppers, steamed broccoli and carrots.
- Add chickpeas
- Stir fry on medium for 8 minutes, moving vegetables around in the pan.
*Note, if you don’t steam the broccoli before; you need to cook it first, longer, or it will not be cooked al dente.
Prepare the Bowl:
- Put the noodles in the bowl first.
- Add Vegetables.
- Then using a soup ladle, pour sauce over the top of the vegetables and noodles.
- I used two ladles per bowl.
- Add cilantro to the top, and a lime wedge.You can also serve with Sriracha.