The Nutbutter Panang Curry Sauce

Fri, 22 November 2024

INGREDIENTS:
? 27.6g Sunflower Oil
? 800g Coconut Milk
? 138g Spanish Onion (Julienne)
? 22.8g Garlic Cloves
? 14.25g Fresh Ginger
? 14.25g Lemongrass (smashed)
? 7.13g Galangal
? 0.95g Lime Leaves
? 0.95g Cardamom Pods
? 24.7g Turmeric Powder
? 13.3g Chili Powder
? 2.38g Black Pepper Ground
? 11.85g Coriander Ground
? 4.74g Cumin Ground
? 18.96g Salt
? 18.96g Nutritional Yeast
? 22.8g Brown Sugar
? 25.65g Corn Flour
? 228g Water
? 28.5g Lime Juice

METHOD:

Prepare the Aromatics: Heat the sunflower oil in a large pot or saucepan over
medium heat. Add the Spanish onion, garlic cloves, ginger, lemongrass, galangal, and lime
leaves. Sauté for 5–7 minutes until fragrant and the onions are soft and translucent.

Toast the Spices: Lower the heat slightly and stir in the turmeric powder, chili powder, black pepper,
coriander, and cumin. Cook for 1–2 minutes to release the spices' aroma.

Add Liquids and Simmer: Pour in the coconut milk, water, and lime juice. Stir well to combine. Add the
cardamom pods, ensuring they're slightly crushed to release flavor. Stir in the salt, nutritional
yeast, and brown sugar. Adjust sweetness, saltiness, or acidity to your preference. Thicken
the Sauce In a small bowl, mix the corn flour with a little water to create a slurry. Gradually add
the slurry to the sauce, stirring constantly to prevent lumps. Simmer the sauce for 10–15
minutes, stirring occasionally, until it thickens to your desired consistency. Final Adjustments
Taste the sauce and make final adjustments for seasoning. If needed, add more lime juice for
tanginess, sugar for sweetness, or salt for balance. Strain (Optional). For a smoother curry
sauce, strain the mixture to remove the solid pieces of lemongrass, galangal, and lime leaves.

Serve: Use the curry sauce immediately or store it in an airtight container in the fridge for up to 3 days.
Reheat gently before use.

This curry sauce is versatile and pairs well with rice, vegetables, tofu, or chicken!