Panang curry is my favorite Thai curry. It’s got that sweet creamy spiciness that I love. Here’s our vegetarianized version of it, adapated from Wei-Chuan’s Thai Cookbook for our vegetarian diet. We’ve tried and tweeked this recipe several times to get it just right. We’re really happy with the final result.
- 4 Morningstar Vegetarian Sausage Patties
- ½ can of baby corn, each baby corn cut in half
- 1 red pepper, chopped
- 1 c green peas
- 2 T cooking oil
- 1½ T panang curry paste (this typically yields a mild to medium heat. you can add or decrease depending on how how you like your curry)
- 1½ c water
- 14 oz can coconut milk
- 1 t soy sauce
- 2 t sugar
- 1 Knorr vegetarian bullion cube
Toast the sausage patties for 12 minutes at 350°F. Allow to cool, and then chop into bite sized pieces (8 pieces each).
Combine the Coconut sauce ingredients in a medium bowl.
Heat the cooking oil in a large sauce pan. Add the panang curry paste and stir-fry for one additional minute. Add the Coconut sauce, baby corn and red pepper. Stir to dissolve the bullion cube and cook covered for 5 additional minutes. Add the green peas, chopped veggie patties, and water, return to boiling and cook for an additional 3 minutes. Serve with rice.