Phanaeng or Phanang or Panang is a type of Thai red curry that is a little sweet, salty and nutty. It is generally made with meat but my version is a vegan one. I used soy sauce instead of fish sauce. This is great served with sticky rice and a side of greens.
INGREDIENTS
600ml coconut milk
500g extra firm tofu
350g mushrooms
2 teaspoons brown sugar
2 tablespoons light soy sauce
3 Kaffir lime leaves
Thai basil leaves for garnish
3 tablespoons chickpea flour
ΒΌ teaspoon chilli powder
3 tablespoons sunflower oil