Vegan Recipe Collection Over 800 Vegan Recipes

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300ml / 1/2 pint coconut milk
1 heaped tablespoon panang curry paste (see below)
4 unripe bananas, peeled and quartered
5 lime leaves
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
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 piece fresh root ginger peeled and chopped
1/2 tsp coriander seeds, dry fried
1 tsp cumin seeds, dry fried
2 tbsp roasted peanuts
2 tbsp groundnut oil
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.
Tang Kwa Yatsai (Thai Stuffed Cucumber)
125g / 4oz fresh mango or pineapple flesh
2 tsp cornflour (cornstarch)
1/4 tsp crushed dried chillies
1 small garlic clove, chopped
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