Comments on: Thai Panang Curry with Kale and Tofu

By: Belsandia

Belsandia — Mon, 20 Feb 2012 18:48:06 +0000

@Kate – glad you tried the recipe and I just wonder how the highly saturated coconut oil makes a great fatfree vegan recipe? I know that fat carries the taste but I’m usually trying to use more spices and herbs for flavor instead of fats. If you reduce the coconut milk/panang curry paste own to a thicker mass and add more chiles and perhaps crushed peanuts, that could be another way to spice it up a little more healthy. Thanks for trying it anyway 🙂

By: Kate

Kate — Sun, 19 Feb 2012 17:44:07 +0000

I had to add a couple of dollaps of coconut oil to make this palatable. It sounded delicious, but it tasted way too healthy and bland to be a suitable substitute for yummy unhealthy restaurant panaang.

By: wendy

wendy — Mon, 13 Feb 2012 23:20:34 +0000

I also made this but added in lime zest and 1/2 cup peanut butter and 1 cubed sweet potato. I’m sure that makes it less fat free friendly but it did make it taste yummy!

By: Belsandia

Belsandia — Tue, 15 Nov 2011 20:42:42 +0000

Thanks for your kind comment and I’m glad you and your family like it! This is one of my favorite recipes to cook.

I will post new curry recipes again soon.

By: theugandangiant88

theugandangiant88 — Tue, 08 Nov 2011 21:51:26 +0000

this recipe is delicious. im the only aspiring vegan in my family but I made it for the first time today and my entire family enjoyed. Thank you.

By: Mandy

Mandy — Thu, 28 Jul 2011 01:23:32 +0000

I made this for dinner tonight. I left out the chilis so my 6yo could eat it too and used store-bought red curry sauce. Totally yum! I will definitely be making this again. I’m looking forward to leftovers for breakfast tomorrow.