Panang Curry Recipe With Kale, Shitake Mushrooms, and Tofu

FOODISTA
27Ingredients
60Minutes
630Calories

Ingredients

US|METRIC
  • 1 can unsweetened coconut milk
  • 1 can bamboo shoots (striped, drained)
  • 1 can water chestnuts (drained)
  • 1 cup vegetable stock
  • 1 tablespoon brown sugar
  • 1 teaspoon light soy sauce
  • 2 green onions (trimmed and cut into small pieces)
  • 2 ounces dried shiitake mushrooms (soaked in water)
  • 1 cup frozen peas
  • 1/2 bunch kale (trimmed and shredded into pieces, including stalks)
  • 2 thai chile (smalls fresh, to taste)
  • 1 package firm tofu
  • 1 teaspoon gingerroot (fresh, peeled and minced)
  • 1/4 cup salted dry roasted peanuts (coarsely chopped or whole pe)
  • 1 cup cilantro leaves (fresh, slightly shredded)
  • 1/2 fresh lime
  • 20 thai chile (dried small red, stemmed and most of the seeds discarded)
  • 1 tablespoon coriander seeds (whole)
  • 1 teaspoon cumin seed (whole)
  • 10 teaspoons black peppercorns (or 1 freshly ground black pepper)
  • 3 stalks lemongrass
  • 1/4 cup cilantro leaves (fresh, and stems, coarsely chopped)
  • 1/4 cup shallots (coarsely chopped)
  • 2 tablespoons garlic (coarsely chopped)
  • 1 tablespoon galangal (fresh, root or fresh ginger, peeled and coarsely cho)
  • 1 teaspoon lime peel (finely minced)
  • 1 teaspoon salt
  • Remove All from Shopping List

    Directions

    1. Break red chilies into large pieces and place them into a small bowl. Cover with warm water and set aside to soften them for about 20 minutes.
    2. In a small skillet over medium heat, dry-fry the coriander seeds until they darken a shade, stirring often, for 2-3 minutes. Place them on a saucer. Reuse the pan and toast the cumin seeds in the same way for 1-2 minutes. Then place the coriander, cumin, and pepper into a mini processor and grind to a fine powder. Set aside.
    3. Trim the lemongrass and discard the root sections below the bulb. Cut off the top portion and leave the stalk at 6-inch lengths. Remove the dried leaves and then finely chop the stalk.
    View 8 More StepsDiscover more recipes from Foodista
    Did you make this?

    NutritionView More

    630Calories
    Sodium42% DV1000mg
    Fat52% DV34g
    Protein49% DV25g
    Carbs23% DV70g
    Fiber44% DV11g
    Calories630Calories from Fat310
    % DAILY VALUE
    Total Fat34g52%
    Saturated Fat23g115%
    Trans Fat
    Cholesterol
    Sodium1000mg42%
    Potassium1670mg48%
    Protein25g49%
    Calories from Fat310
    % DAILY VALUE
    Total Carbohydrate70g23%
    Dietary Fiber11g44%
    Sugars8g16%
    Vitamin A210%
    Vitamin C170%
    Calcium80%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.