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Thai panang curry recipe tofu

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Thai panang curry recipe tofu

Panang Tofu Curry

Ingredients

Servings: four to six
  • 1 1/two tablespoons essential olive oil
  • 1/2 cup finely chopped shallots
  • two tablespoons finely grated peeled ginger root
  • 4 garlic clove cloves, finely chopped
  • 1/4 cup organic peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chili paste (for example sambal oelek)*
  • 1 cup water
  • 1 13-1/2- to 14-ounce can organic light coconut milk
  • 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
  • 1 tablespoon (firmly packed) golden brown sugar
  • 2 14-ounce packages organic firm tofu, drained, reduce 1-inch cubes
  • 1 1/2 cups 1/4- to at least oneOr3-inch-thick slices peeled carrots (about 3 medium)
  • 1 large red bell pepper, reduce 3/4-inch pieces

Recipe Tips

Preparation

Heat oil in heavy large skillet over medium-high temperature. Add shallots, ginger root, and garlic clove prepare until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste stir until aromatic, one to two minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar provide simmer. Season sauce with salt. Add tofu, carrots, and bell pepper simmer over medium heat until carrots are tender, modifying heat to medium-low if starting to boil and from time to time stirring lightly, about twenty minutes. Season to taste with salt. DO AHEAD Can be created three days ahead. Awesome slightly, cover, and chill. Rewarm over medium heat before serving.

* Obtainable in the Asian foods portion of many supermarkets and also at Asian markets.

  • Recipe by Jeanne Thiel Kelley
  • Photograph by Kana Okada
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