Mae Ploy Panang Vegetarian Curry

Mae Ploy Panang Vegetarian Curry

Servings:	Serves 2
Calories per serving:	1443
Ready in:	1 hour
Prep. time:	15 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	26th November 2021

   This recipe needs further development

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The author of this recipe feels that it needs improving before it can be considered complete.

Do feel free to use it for inspiration but be aware that it may not yet be perfect.

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, first tastings have been very promising.

This recipe will be 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.

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.

Ingredients

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

• 1 large onion, peeled and sliced
• 3 tablespoon olive oil (or any cooking oil of your choosing)
• 60 g Mae Ploy Panang Curry Paste, about 1.5 tablespoons
• 1 can (400ml) coconut milk (light)
• 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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