It's a really good thing I thought to throw together this cooooool salad plate for the Cap'n and I to share before my first at-home venture into making panang curry at home. The easy peanut sauce (natural peanut butter, agave, water, red pepper flakes, ginger) over cucumbers, tomato, chickpeas, and carrots was light, tasty, refreshing, and did wonders to cool down our palates after enjoying this dinner.
Panang Curry Soy Curls with Snap Peas, & Yellow Bell Pepper over Jasmine Basmati Rice.
I was so excited to find a Panang Curry online that didn't contain shrimp paste. Immersed in my glee, I read the directions on the can of paste and just went with it, not tasting to see just how much heat we'd be dealing with. Just look at all those little flecks of HOT in that sauce! I loved it, but it would have been even better just a bit more mild. Next time I'll definitely use just half the paste, cut it down with coconut milk and save the rest for another great curry night!
Basically, I just rehydrated the soy curls, then browned them in some peanut oil. I removed them and briefly sauteed the peas and the pepper until the peas were a vibrant green, but still crisp and removed them from the heat.
According to the directions, the paste was sauteed in a little oil then half a can of coconut milk was added. The curls and the veggies were added, that simmered for couple minutes before adding the remaining coconut milk was stirred in. The only change I made was to add agave which I thought added a subtle sweetness that really brought out the curry flavor over the heat.