I love Thai food. In fact, in my opinion, curry, noodles and vegetables belong together, in a bowl. I drove with my daughter from Michigan to Arizona for her first “adult” job. Driving for 30 hours and trying to find vegan fare is quite the challenge. We found a restaurant called VeganThai in Albuquerque, New Mexico. Although we drove off the beaten path, the detour was worth it. When we approached the restaurant, the line trailed around the building. Despite our timeline, we waited. A line around the building is always a good sign.
The awards on the wall provided another positive vibe. The menu boasted every Thai dish typically on a Thai restaurant menu, but everything was vegan. After a lot of deliberation, I chose a Panang Curry Bowl; Kristyn chose Drunken Noodles. When our dishes arrived, we shared our entrees, so we could both taste different flavors. Although I love drunken noodles, I wanted to try a Vegan Panang Curry, which is typically made with chicken and loaded with oil.
When I flew back to Michigan, leaving my daughter and her car in the beautiful state of Arizona, I decided to make the curry dish from Vegan Thai. I chose to make mine without oil. I exchanged chickpeas for the tofu in the dish. Although I enjoyed the sauce, I opted for low-fat coconut milk to reduce the calories and fat.
I also added a variety of vegetables. I love broccoli in curry dishes, because it absorbs the flavors and keeps the heat. The types of vegetables you choose is up to you. I chose broccoli, carrots, red pepper, onions, and shallots. A lot of curry dishes have potatoes, but because I used rice noodles, I left the potatoes out.
Penang Curry is easy to make, and takes very little time. It is the perfect week night meal you can prepare in under 30 minutes.