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.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 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.

That's it — enjoy your meal!

Panang Tofu And Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions