Panang Cucumber Curry Recipe

Name: Panang Cucumber Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. canola oil; 1 4-oz. can panang curry paste, such as Maesri; 1 13-oz. can light coconut milk; 3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest; 1 1/2 tsp. low-sodium soy sauce, plus more to taste, optional; 1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into 3/4-inch cubes (2 cups); 1 small red bell pepper, cut into strips (1 cup); 1/2 onion, thinly sliced; ⅔ cup Thai basil leaves or coarsely chopped sweet basil leaves; 14 oz. extra-firm tofu, drained and cut into 3/4-inch cubes; 1/4 cup coarsely chopped cilantro; 2 tsp. fresh lime juice

Servings: persons

1 Tbs. canola oil
1 4-oz. can panang curry paste, such as Maesri
1 13-oz. can light coconut milk
3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest
1 1/2 tsp. low-sodium soy sauce, plus more to taste, optional
1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into 3/4-inch cubes (2 cups)
1 small red bell pepper, cut into strips (1 cup)
1/2 onion, thinly sliced
⅔ cup Thai basil leaves or coarsely chopped sweet basil leaves
14 oz. extra-firm tofu, drained and cut into 3/4-inch cubes
1/4 cup coarsely chopped cilantro
2 tsp. fresh lime juice

1
Heat oil in large skillet over medium-low heat.
2
Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often.
3
Stir in coconut milk, kaffir lime leaves, and soy sauce (if using).
4
Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.
5
Add cucumber, bell pepper, and onion to curry sauce.
6
Simmer 10 to 12 minutes, or until cucumber is crisp-tender.
7
Stir in basil, then gently fold in tofu.
8
Simmer 3 minutes, or until tofu is heated through.
9
Stir in cilantro and lime juice.
10
Season with more soy sauce, if desired.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Tbs. canola oil, 1 4-oz. can panang curry paste, such as Maesri, 1 13-oz. can light coconut milk, 3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest, and more.

Yes, Panang Cucumber Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panang Cucumber Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions