Puffball Panang Curry

We’ve had a lot of warm weather over the past couple of days in Wellington, the grasses are looking dry, the berries need extra water, and the windows and doors are permanently open throughout the neighbourhood. We’re very lucky to have beautiful rivers and beaches nearby!

Due to this change in weather it was quite the surprise when my partner came home from his morning run laden with giant puffball mushrooms. They must have been enjoying the wet weather we’d gotten used to and popped up in the local rugby field. The puffballs were a little speckled and crinkly on the outside due to the heat but inside were a bright firm white, perfect for eating.

Puffball mushrooms work wonderfully with or instead of tofu and are soft and delicious in this spicy Thai panang curry. Full of lime leaves, fresh seasonal vegetables, and creamy coconut, this curry is an easy, delicious, and nutritious week night dinner. Enjoy my fellow foragers!

Puffball Panang Curry

Ingredients: Serves 6

Tofu & Puffballs:

1-2 cups giant puffball cubes

1 block firm tofu, cubed

2 tablespoons olive oil

2 tablespoons soy sauce

3 garlic cloves, minced

Panang Curry:

1 tablespoon olive oil

1 large onion, sliced

6 garlic cloves, minced

4-5 tablespoons panang curry paste

1/2 tablespoon galangal, grated

2 capsicums, diced large

2 courgettes, sliced

2 tins of coconut milk

1 cup water

2 tablespoons kaffir lime leaves, chopped

2 tablespoons maple syrup

1 teaspoon salt, more to taste

1 tablespoon peanut butter

1 tablespoon soy sauce or vegan fish sauce

1/4 cup fresh basil, sliced

2 cups of rice, cooked

Directions:

1. Add 2 tablespoons of olive oil to a pan over medium heat. Sauté the puffball and tofu cubes in soy sauce for 10 minutes until the tofu is slightly crisp and the puffball has softened. Add garlic and cook for 2 minutes more. Set aside.
2. In a large pan over medium heat add 1 tablespoon of olive oil. Sauté the onions for 6 minutes before adding the garlic, galangal, and panang curry paste. Fry for 4 minutes. Mix in the capsicum and courgette.
3. Pour in the coconut milk, water, lime leaves, maple syrup, salt, peanut butter, and fish sauce. Simmer for 15 minutes. Stir through the basil leaves, puffballs, and tofu.
4. Serve puffball panang curry over cooked white rice topped with fresh basil leaves.

Follow me on:

Facebook: www.facebook.com/woodlandfolkforaging

Instagram: @woodland_folk_foraging

Pinterest: www.pinterest.nz/woodlandfolkforaging