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: | 
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| Recipe author: | Chef |
| First published: | 26th November 2021 |
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.
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
- Fry the sliced onions in the olive oil for 5 minutes or until lightly browned
- Add the Mae Ploy Panang curry paste and mix into the oil
- Pour over the coconut milk, stir and mix everything together
- Add the cubed halloumi and the par-boiled vegetables to the coconut milk and mix so everything is covered with the curry sauce
- Slow cook on low for 45 minutes - 10 minutes before the end, add the tangerine segments
Serving suggestions
Serve with rice and naan breads
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