Tofu Penang (vegan)
For 2 (For 4)
Aromatic Spice Blend: 1 pod (1 pod)
Burmease Chickpea Tofu: 1 block (2 blocks)
Green Beans: 50g (100g)
Onion: 1 (2)
Lemongrass: 1 stick (2 sticks)
Galangal: 1 piece (2 pieces)
Coconut milk: 1 small can (1 big can)
Palm Sugar: 1 pod (2 pods)
Lime leaves: 2 (4)
Jasmine Rice: 1 pack (2 packs)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Penang Paste: 1 pod (2 pods)
Thai Basil: 1 bunch (2 bunches)
Coriander: 1 bunch (2 bunches)
Per serving: Energy (kcal) 830 Fat 39g of which saturates 1g Carbohydrates 102g of which sugars 12g Protein 17g Salt 0.98Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
While some believe that ‘penang’ refers to a forgotten grilling technique that was part of the original recipe, the name is usually thought to refer to Penang in Malaysia, a cosmopolitan, coastal trading hub close to Thailand’s southern tip. In the 19th century, when penang curry first appeared in Thai recipe books, its use of imported dried spices and thicker, more Indian-style sauce would have appealed mostly to the Thai upper classes. But now it’s one of the most widely beloved Thai dishes, a milder take on red curry with its own elegant, fragrant simplicity— an ideal canvas for crunchy green beans and nutty Burmese tofu.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 45 minsFor 4 - 55 mins
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