Panang Tofu Curry

Author: 
Jeanne Thiel Kelley
  • 1 1/2  tablespoons olive oil
  • 1/2  cup finely chopped shallots
  • tablespoons finely grated peeled ginger
  • garlic cloves, finely chopped
  • 1/4  cup organic peanut butter
  • teaspoons turmeric
  • teaspoon ground cumin
  • teaspoon hot chili paste (such as sambal oelek)*
  • cup water
  • 13-1/2- to 14-ounce can organic light coconut milk
  • kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
  • tablespoon (firmly packed) golden brown sugar
  • 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
  • 1 1/2  cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
  • large red bell pepper, cut into 3/4-inch pieces
Based on the spicy red Thai curry, this version of panang curry uses tofu, which makes a nice change in protein.

Directions RichSnippets

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Recipe Details

Serves: 
4

Nutrition

Calories per serving:

1,165 calories

Dietary restrictions:

High Fiber, Low Carb Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

58%

Servings:

4
  • Fat 76g 117%
  • Carbs 62g 21%
  • Saturated 10g 50%
  • Fiber 18g 71%
  • Trans 0g
  • Sugars 25g
  • Monounsaturated 24g
  • Polyunsaturated 25g
  • Protein 74g 148%
  • Sodium 286mg 12%
  • Calcium 2,834mg 283%
  • Magnesium 331mg 83%
  • Potassium 1,828mg 52%
  • Iron 16mg 87%
  • Zinc 8mg 54%
  • Phosphorus 966mg 138%
  • Vitamin A 810µg 90%
  • Vitamin C 119mg 198%
  • Thiamin (B1) 1mg 55%
  • Riboflavin (B2) 1mg 37%
  • Niacin (B3) 8mg 38%
  • Vitamin B6 1mg 57%
  • Folic Acid (B9) 217µg 54%
  • Vitamin B12 0µg 0%
  • Vitamin E 6mg 32%
  • Vitamin K 22µg 28%
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