Penang Vegetable Curry

The name of the curry – Panang/Phanaeng, originates from the beautiful island of Penang on the west coast of Malaysia. This delicious curry features squash and tofu simmered in a fragrant coconut curry sauce and served with rice noodles.

Ingredients Brown Sugar Coconut Milk Lime Leaves Penang Curry Paste Fresh Red Chilli Baby Corn Red Onion Red Capsicum Rice Noodles Beansprouts Limes Tofu Butternut Squash

Pantry Items Olive Oil. Salt and Pepper.

Recipe #284 Livefreshr Cookline

0 Bring a saucepan of water to the boil.

0.5 Julienne the red capsicum.

1.5 Roughly chop the baby corn.

Chop the butternut squash and tofu 2 into small cubes.

Finely chop the red onion and finely 3.5 slice the red chilli.

Juice the lime and reserve the 5 correct amount.

Heat the oil in a wok or in a deep 6 frying pan.

7 Add the red onion and lime leaves.

Add the paste and coconut milk, stir 8.5 to combine.

Add the butternut squash and cook 10 until beginning to soften.

Add the baby corn and continue to 14 cook.

Reduce the heat to a simmer and cook 15 until the vegetables have softened.

Now the water is boiled, 15.5 remove from the heat and drop in the rice noodles.

Estimated Number of Minutes Add the tofu pieces and red capsicum, stir to coat in the curry 16.5 and cook through.

19.5 Drain the rice noodles.

Add the noodles to the wok and toss to 20 combine.

21 Add in red chillies.

21.5 Distribute among serving plates.

Garnish with beansprouts and 23 serve.