Panang Curry Mole
 
Prep time
Cook time
Total time
 
A creamy Thai-Mexican fusion dish made with Panang curry paste, chocolate, ancho chile, and coconut milk, simmered with squash, broccoli, and mushrooms for a rich, cozy plant-based meal.
Author:
Recipe type: Main Course
Cuisine: Thai-Mexican Fusion, Vegan
Serves: 4 servings
Ingredients
  • 1 garlic clove
  • 2 tbsp. olive oil
  • salt and pepper
  • 3 Tbsp of Chef's Choice Panang curry paste
  • 1 ounce semisweet chocolate, chopped
  • ¼ tsp. ground cinnamon
  • ¼ cup raisins
  • 2 Tbsp ancho chile powder
  • ⅓ C. blanched almonds
  • 1 can Chef's Choice coconut milk
  • 2 small squash
  • 2 cups broccoli florets
  • 8 oz sliced mushrooms
  • 4 cups cooked jasmine rice
  • 3 Tbsp cilantro, chopped
  • 1 lime
Instructions
  1. Preheat the oven to 350F. Cut the squash in half. Deseed and trim into 2-3” pieces. Chop broccoli into bite sized pieces. Slice the mushrooms.
  2. Toss the veggies with olive oil, salt, and pepper. Place the broccoli, squash, and mushrooms in a single layer on two oiled pans. Roast for 20-30 minutes until tender.
  3. Add the curry paste, garlic, almonds, chocolate, raisins, cinnamon, ancho chili powder to a blender or food processor and process until it forms a paste. Add ¼ C. of water and continue to puree until smooth.
  4. Add the paste to a can of coconut milk over medium heat. Mix well and cook for 10 minutes or until heated through. Portion your serving bowls with rice and roasted veggies. Top with the curry mole. Garnish with chopped cilantro, sesame seeds, and a squeeze of lime.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/panang-curry-mole/