- 4 tbsp unsalted, raw peanuts (optional)
- 10 dried, long red chilies
- 1/2 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp mace (or 1/4 piece of nutmeg, coarsely pounded)
- 1 1/2 tbsp galangal
- 2 tbsplemongrass
- 2 tbsp garlic
- 3 tbsp shallots
- 1 tbsp coriander root
- 1 tsp kaffir lime zest
- 1large pinch sea salt
preparing the curry
- 1 pkg gardein beefless tips
- 6 to 8 kaffir lime leaves
- 1 long red chili (for garnish)
- 1/2 cup Thai basil
- 2 tbsp palm sugar
- 2 tbsp fish-less fish sauce
- 1 cup thick coconut cream (to cook the paste)
- 1 cupthick coconut cream (for the sauce)
- 5 to 6 tbsppanang paste
- 2 tbsp coconut milk (optional, to garnish)
fishless fish sauce
- 3 cloves garlic
- 2 tsp miso paste
- 1/2 cup tamari or soy sauce
- 3 cups water
- 2 tspwhole peppercorns
- 2 tbsp dried shiitake mushrooms
- 35 g(approx., 1 large piece) seaweed (such as kombu or wakame)*
Boil the peanuts until very soft. This should take about 45 minutes at a gentle boil. Remove the seeds from the chilies, leaving a few seeds in if you like more heat. Soak the chilies in a pot of hot water for about 15 minutes. Add a bit of water to the peanuts if needed as the water will boil down quite a bit. In the meantime, toast the cumin, coriander and mace/nutmeg and set aside to cool.
When the chilies are soft, drain and squeeze out the excess water. Finely chop and set aside. Once the peanuts are soft, drain and set aside to cool completely.
Remove the outer skin of the galangal and finely chop. Mince the bottom (white part) of the lemongrass. Next, finely chop the garlic, shallot and the root of the coriander. Lastly, zest the kaffir lime.
In a mortar and pestle grind the cumin, coriander and mace/nutmeg until you have a fine powder. Next, grind the chilies along with a good pinch of salt. Scrape down the sides of the pestle from time to time and pound the chilies until very fine. Add the galangal. Pound each ingredient in fully before adding the next. Add the lemongrass, garlic, coriander root, shallots and lime zest. Finally, grind in the peanuts.
Tear half of the kaffir lime leaves into small pieces, removing the tough stem in the middle; slice the other half into long, thin strips. Slice the chili on a slight angle.
Remove the basil leaves from the rest of the stems and set aside. Measure the palm sugar and Fish-less Fish Sauce. Finally, measure out the coconut cream into 1 cup portions.
Heat your wok over medium-high heat. Once hot, add the first cup of coconut cream and let cook until the coconut oil begins to separate, about 3 to 5 minutes. Add about 5 to 6 tablespoons of the Panang paste. Fry this for a minute or two until very fragrant, before adding the beefless tips. Cook the beefless tips until the outside is cooked.
Add the remaining cup of coconut cream and bring to a gentle boil. Turn the heat down to medium and add the palm sugar, Fish-less Fish Sauce and the torn pieces of lime leaves. Stir and let cook for a few minutes. Test one of the larger pieces of beefless tips for doneness. They should be quite firm and tender. Once done, add the basil leaves. Scoop into a bowl and garnish with a drizzle of coconut milk, the sliced lime leaves, red chilies and remaining basil. Serve immediately with jasmine rice.
This fish-less fish sauce is just as powerful and flavorful as regular fish sauce, only it contains no fish. Instead, it is made with seaweed, soy sauce, dried shiitake mushrooms, garlic, miso, peppercorns and water.
Serves: 1 1/2 cups Active Time: 10 min Total Time: 45 min
Smash the cloves of garlic using the side of a chef’s knife.
In a medium pot, add the garlic, miso, tamari and water and whisk to combine. Then add the peppercorns, dried mushrooms and seaweed.
*Note: Seaweed can be found in most Asian markets and in many health food stores.
Bring the mixture to a boil, then turn down the heat and let simmer for 20 minutes.
At this point, strain the liquid and return it to the pot. Let simmer again for another 20 minutes, or until the liquid has reduced a bit and is almost too salty.
Once done, remove from the heat and let cool. Then place into a glass container and refrigerate. Use 1:1 wherever a recipe calls for regular fish sauce.