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.

No additional tips available.

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

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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.

Panang Cucumber Curry

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