Penang Inspired Curry
My husband and I will be moving overseas to Malaysia in less then three weeks! I found it only fitting to make a Penang inspired curry for dinner last week and feature it here to initiate the blog. When most people hear that we are moving to Malaysia, they automatically think of either Zoolander or Penang curry. Thankfully, I love Penang curry and can’t wait to try out the real stuff when we move.
During this past month, we have fallen absolutely in love with all the wonder that is kale! We just can’t get enough. I have no idea whether we’ll be able to find it in Malaysia, so I try to use it and enjoy it the most while we can. I’ve added both kale and sweet potatoes to this curry, therefore not making it a traditional, by-the-books Penang curry. But that’s the beauty of this recipe! You can add whatever veggies you want or have on hand. Experiment! Go crazy! Sneak in as many vegetables as you can! You can also swap out the tofu for any other protein you desire. Tempeh would be yummy! And, if you’re like us, feel free to add more curry paste or chilis to really spice things up.
1 1/2 tablespoons oil (veggie, canola, or coconut)
1 tablespoon grated fresh ginger
3-4 minced garlic cloves
1/4 cup creamy or chunky peanut butter
1 teaspoon Thai red curry paste (or more to taste)
1 teaspoon red chili flakes (or more to taste)
1 1/2 cups water
1 (14 ounce) can of lite coconut milk (or regular)
2 tablespoons brown sugar
2 teaspoons salt (or more to taste)
1 package firm tofu, drained, and cut into cubes
1 bunch kale cut into bite-sized pieces
1 sweet potato peeled and cut into 1/2-1 inch cubes
1/2 cup roasted peanuts or cashews
1 tablespoon fresh lime juice (optional)
——–
Heat the oil in a large pot over medium to high heat. Add the ginger and garlic and let cook until soft, for about five minutes. Stir in peanut butter, curry paste, and chili flakes quickly, for about 2 minutes. Stir-in water, coconut milk, sugar, and salt until well combined. Add tofu, sweet potatoes, and kale, and bring to a boil. Let the pot simmer, covered, for about 30 to 45 minutes stirring occasionally. It will be done when the sweet potatoes are fork tender. Stir in lime juice and add salt to taste. Garnish with the cashews or peanuts. Serve a la carte or with rice, quinoa, or naan.
Serves 4
We’ve not only tried this recipe, but it’s now our go-to if we’re doing curry! (Actually Josh has it down for memory now, but I still use this.) Such good instructions. Very friendly for Joe Average American who hasn’t done much Asian cooking.