Panang Tofu And Vegetable Curry Recipe

Name: Panang Tofu And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 3 tbspoons panang curry paste; 1/2 cup coconut milk; 1/2 tspoon soy sauce; 1/2 tspoon lime zest; 1/2 tspoon sugar; 2 Tbls peanut butter; 1/2 pack tofu - cubed; 2 Carots sliced thin on the bias; 8-10 mushrooms - chopped; 1 red pepper - chopped; 1 dried whole red chillies; salt to taste; 2 tbspoon oil; fresh cliantro - chopped for garnish; Thai rice; For Panang curry paste; 2 dried chillies; 1 medium shallots (finely chopped); 2 cloves of garlic (finely chopped); 1/2 tspoon ginger (finely chopped); 1/2 tspoon lime zest; 1 tspoon cilantro roots and stalks (not the leaves); pinch cumin seeds; pinch whole white pepper; pinch of clove; pinch of cinnamon; bit of star anise

Servings: persons

Ingredients:
3 tbspoons panang curry paste
1/2 cup coconut milk
1/2 tspoon soy sauce
1/2 tspoon lime zest
1/2 tspoon sugar
2 Tbls peanut butter
1/2 pack tofu - cubed
2 Carots sliced thin on the bias
8-10 mushrooms - chopped
1 red pepper - chopped
1 dried whole red chillies
salt to taste
2 tbspoon oil
fresh cliantro - chopped for garnish
Thai rice
For Panang curry paste
2 dried chillies
1 medium shallots (finely chopped)
2 cloves of garlic (finely chopped)
1/2 tspoon ginger (finely chopped)
1/2 tspoon lime zest
1 tspoon cilantro roots and stalks (not the leaves)
pinch cumin seeds
pinch whole white pepper
pinch of clove
pinch of cinnamon
bit of star anise

1
Method:
2
Heat half the oil in a thick bottomed pan and saute the tofu till they turn golden. You can also deep fry them, but I rarely deep fry anything at home.
3
Mix the panang curry paste in a mortar and pestle or roughly grind it in a mixer. Set it aside.
4
Heat the rest of the oil and temper it with red chilli. Add the panang curry paste and saute for a couple of minutes. Then add the coconut milk and let it cook on medium heat (closed lid) for 4-5 minutes. Then add soy sauce, lime zest, sugar and salt.
5
Add tofu and the vegetables and cook till the vegetables are done and the curry has a thick sauce.
6
In the meantime, boil rice noodles as per the package instructions.
7
Serve the tofu panang curry over rice noodles and garnish with fresh cilantro.

887

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.

How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: Ingredients:, 3 tbspoons panang curry paste, 1/2 cup coconut milk, 1/2 tspoon soy sauce, and more.

Yes, Panang Tofu And Vegetable 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 Tofu And Vegetable Curry

How did you like this recipe?

Frequently Asked Questions