VEGAN PANANG CURRY RECIPE | HOW TO MAKE VEGAN KAENG CURRY (พะแนงหมู)

LAY HO MA everyone! Who doesn't like a good curry? Well, everyone love curry, but nobody likes standing there mashing ingredients to make a fresh curry paste until their arm falls off, am I right or am I right?? Join me in this episode and learn how to make an incredibly easy vegan panang curry without a mortar and pestle. That's right, we're making this fresh curry paste from scratch using a blender in minutes! Let's begin. Ingredients: 10-15 dried red chili peppers 2 cups water 1 shallot 2 pieces garlic 4 kafir lime leaves couple peels of lime small piece galangal 1 stick lemongrass 1 1/2 tsp pink salt 1 small bunch cilantro stems 1 tbsp dark (or white) miso paste 2 tbsp coconut oil 1 1/2 cups canned chickpeas 1 can full fat coconut milk 2 tbsp cane sugar 2 tbsp soy sauce few sprigs cilantro 2-3 fresh red Thai chilies Directions: 1. remove the seeds from the dried chili peppers by tearing them in half 2. place them into a small saucepan with 2 cups of water. Cover the pan and bring to a boil 3. in a blender, add the shallot, garlic, kafir leaves (stems removed), lime peels, galangal, lemongrass, pink salt, cilantro stems, miso paste, and the rehydrated chili peppers. Add 2-3 tbsp of the hot water into the blender 4. pulse the blender to get it going, then blend on medium high 5. heat up a sauté pan on medium heat. Add the coconut oil 6. add 4 tbsp of chili paste 7. add the chickpeas and give it a stir 8. add the coconut milk (leave 1 tbsp aside) and stir 9. add the cane sugar and soy sauce 10. turn the heat up and bring to a boil. Then, turn the heat to medium and simmer for 5-7min 11. plate the curry. Garnish with fresh cilantro, fresh Thai chilies, and a drizzle of coconut milk If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: 🤍🤍yeungmancooking.com STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: 🤍mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: 🤍wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching: 🤍youtu.be/EMRMPm4tCkg