Although her recipes are a touch too decadent for me at times, I’m a fan of the vegan chef Chloe Coscarelli. I’ve made her panang curry twice now. It is on the rich side with its creamy nut butter and coconut milk sauce but I really like it.
I made the following changes: I used cashew butter instead of peanut butter due to my allergy, I used about a teaspoon of light brown sugar instead of two tablespoons, I used light coconut milk, and I used fresh spinach instead of kale. It’s tasty and the leftovers are great. I’d definitely make it again. I’ve tried several of Chef Chloe’s recipes , all of which you can see here.