Tofu Panang Curry
Tofu Panang Curry is a rich and flavorful Thai dish made by simmering tofu in a creamy coconut milk and Panang curry paste sauce, served with vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, cut into cubes) | 500 | Grams |
| Panang Curry Paste (store-bought or homemade) | 100 | Grams |
| Coconut Milk (full-fat) | 800 | Milliliters |
| Red Bell Pepper (sliced) | 1 | Count |
| Green Beans (trimmed) | 200 | Grams |
| Carrot (sliced) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Kaffir Lime Leaves (torn into pieces) | 5 | Count |
| Brown Sugar | 2 | Tbsp |
| Soy Sauce (light) | 3 | Tbsp |
| Basil Leaves (fresh) | 1 | Bunch |
| Vegetable Oil | 2 | Tbsp |
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
- Pour in the coconut milk and bring to a simmer.
- Add the tofu cubes and simmer for 5 minutes.
- Add the sliced red bell pepper, green beans, carrot, and onion. Cook for another 5-7 minutes until vegetables are tender.
- Stir in the kaffir lime leaves, brown sugar, and soy sauce. Adjust seasoning to taste.
- Remove from heat and stir in fresh basil leaves.
- Serve hot with steamed rice.
Kitchen equipment
Wok or Large Frying PanRice Cooker or Pot For Steaming Rice