Panang Tofu Curry
A rich and creamy Thai-inspired curry featuring firm tofu, crisp vegetables, and aromatic spices in a coconut-peanut sauce. This vegetarian dish combines the flavors of turmeric, ginger, and lime for an authentic taste of Southeast Asian cuisine.
Ingredients
- •1½ tablespoons olive oil
- •½ cup finely chopped shallots
- •2 tablespoons finely grated peeled ginger
- •4 cloves garlic
- •¼ cup organic peanut butter
- •2 teaspoons turmeric
- •1 teaspoon ground cumin
- •1 teaspoon hot chili paste
- •1 cup water
- •1 can organic light coconut milk
- •3 leaves kaffir lime leaves
- •1 tablespoon golden brown sugar
- •2 packages organic firm tofu
- •1½ cups peeled carrots
- •1 large red bell pepper
- •
Cooking Instructions
- 1.
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
30 min
- 2.
Available in the Asian foods section of many supermarkets and at Asian markets.
