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Mae Ploy Panang Vegetarian Curry: Difference between revisions
Mae Ploy Panang Vegetarian Curry (view source)
Revision as of 09:02, 27 November 2021
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I've made this in the slow cooker as it's easier for me because I can [[Fry|fry]] off the [[Onions|onions]] in the [[VonShef Stainless Steel 8 in 1 Multi Slow Cooker (5.5L)|Von Chef slow cooker]] as well as slow cook the [[Curry|curry]]. A large pot will be a perfect alternative to the slow cooker. | I've made this in the slow cooker as it's easier for me because I can [[Fry|fry]] off the [[Onions|onions]] in the [[VonShef Stainless Steel 8 in 1 Multi Slow Cooker (5.5L)|Von Chef slow cooker]] as well as slow cook the [[Curry|curry]]. A large pot will be a perfect alternative to the slow cooker. | ||
===Recipe notes=== | |||
This is an experimental recipe, still being worked on. A whole can of coconut milk made this quite 'sticky' and greasy, even though it the was low fat. Will try with soured cream instead next time. Watch this space. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
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| Add the Mae Ploy Panang [[Curry paste|curry paste]] and mix into the [[Oil|oil]] | | Add the Mae Ploy Panang [[Curry paste|curry paste]] and mix into the [[Oil|oil]] | ||
| Pour over the [[Coconut Milk|coconut milk]], stir and mix everything together | | Pour over the [[Coconut Milk|coconut milk]], stir and mix everything together | ||
| Add the cubed [[Halloumi|halloumi]] and the par-boiled [[Vegetables|vegetables]] to the coconut milk and mix so everything is covered with the [[Curry sauce|curry sauce]] | | Add the cubed [[Halloumi|halloumi]], the [[Tangerine|tangerine]] segments and the par-boiled [[Vegetables|vegetables]] to the coconut milk and mix so everything is covered with the [[Curry sauce|curry sauce]] | ||
| Slow cook on low for | | Slow cook on low for 20 minutes | ||
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