I made a huge batch of this dish the other night and I'm basically living off the leftovers.
The weather here keeps changing from freezing cold to mild but damp (and back) and I feel like I'm always cold and soggy. But bowls full of big chunks of sweet potato, carrot, zucchini, tofu and bright sugar snap peas coated in a thick coconut milk base curry satay sauce and lots of rice noodles are keeping me nice and warm.
My most favourite curry ever is Panang Curry. Probably because it includes peanut butter...oh where I would be without peanut butter? Panang Curry is spicy, sweet, sour and salty and has more of a Thai influence than an Indian one (spoiler alert: Thai food is my favourite!)
I’ve been dreaming of a Panang Curry for a while now, but since it wasn’t a takeout night, and I didn’t have the time (or ingredients) to make a legit homemade version, I improvised, and turned my “curry in a hurry” sauce into a pseudo-Panang sauce thanks to the addition of some peanut satay paste and fresh limes.
What I love best about this dish is how quickly it comes together - and how much multitasking it does. It's a very rustic dish, which means you don’t have to spend a ton of time dicing and slicing. It’s on the table in about 30 minutes and it’s perfect for cold winter nights.
Golden Satay Veggie Curry
Bring a large pot of water to a boil. Add carrots and sweet potatoes and boil until *just* barely fork-tender (about 6-7 min). Use a slotted spoon to remove veggies and set aside. Toss rice noodles in the already-boiling water and cook according to package directions. Drain and run under cold water to prevent noodles from sticking/clumping together.
While the potatoes and carrots are cooking, heat olive oil in a deep pan on medium-high heat. Add onion and saute until translucent (about 5-7 min) Add mushrooms, tofu, zucchini and garlic and continue to cook until just tender (5-7 min). Add potatoes, carrots and spinach and saute until spinach is wilted.
Stir in coconut milk, vegetable broth, curry paste and satay paste and mix to combine. Simmer for 10 min. Add sugar snap peas. Add cornstarch slurry and stir to thicken, about 2-3 minutes. Toss rice noodles in the pan and gently combine.
Divide into bowls, sprinkle with fresh lime juice and serve.