Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Penang Gluay (Thai Dry Banana Curry)

Curry - Fruit - -

INGREDIENTS

300 ml / 1/2 pint coconut milk
1 heaped T panang curry paste
4 unripe bananas, peeled and quartered
5 lime leaves
Panang Curry Paste
4 shallots, chopped
8 garlic cloves, peeled
10 dried chillies, deseeded
3 lemon grass stalks, chopped
3 coriander roots (or a handful of coriander leaves (cilantro))
1 inch / 2.5 cm piece fresh root ginger peeled and chopped
1/2 t coriander seeds, dry fried
1 t cumin seeds, dry fried
2 T roasted peanuts
2 T groundnut oil

METHOD

Bring the coconut milk and curry paste to a boil in a saucepan or wok and simmer, stirring, for about 3-4 minutes. Add the banana and 3 lime leaves and cook for 4-5 minutes. Garnish with the remaining lime leaves, cut into thin strips.

Panang Curry Paste

Put all the ingredients in a blender or food processor and blend to a smooth paste. Alternatively, you can pound all the ingredients together with a mortar and pestle.

Transfer the paste to an airtight container and store in the refrigerator for up to 3 weeks.

posted by Mr Falafel

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