Mae Ploy Panang Vegetarian Curry

Cooked in the slow-cooker for convenience

Since the Cock Brand curry pastes are now difficult and expensive to source, I'm trying a new brand; Mae Ploy Curry Pastes, the first tastings have been very promising.

This is a vegetarian curry using halloumi, cauliflower and broccoli.

I've made this in the slow cooker as it's easier for me because I can fry off the onions in the Von Chef slow cooker as well as slow cook the curry. A large pot will be a perfect alternative to the slow cooker.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 large onion, peeled and sliced
• 3 tablespoons of olive oil (or any cooking oil of your choosing)
• 60 g Mae Ploy Panang Curry Paste, about 1.5 tablespoons
• 1/2 can (200ml) light coconut milk
• 250g Halloumi cheese, cubed
• 10 small cauliflower florets (enough for two people)
• 10 small broccoli florets (enough for two people)
• 2 small tangerines, peeled and separated into segments (optional)

Mise en place

• Par-boil the broccoli and cauliflower florets for 4 minutes

Method

1. Fry the sliced onions in the olive oil for 5 minutes or until lightly browned
2. Add the Mae Ploy Panang curry paste and mix into the oil
3. Pour over the coconut milk, stir and mix everything together
4. Add the cubed halloumi, the tangerine segments and the par-boiled vegetables to the coconut milk and mix so everything is covered with the curry sauce
5. Slow cook on low for 20 minutes

Serving suggestions

Serve with rice and naan breads

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