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 305g 469%
  • Carbs 247g 82%
  • Saturated 40g 199%
  • Fiber 71g 286%
  • Trans 0g
  • Sugars 98g
  • Monounsaturated 95g
  • Polyunsaturated 100g
  • Protein 295g 590%
  • Sodium 1,142mg 48%
  • Calcium 11,338mg 1,134%
  • Magnesium 1,325mg 331%
  • Potassium 7,314mg 209%
  • Iron 62mg 346%
  • Zinc 32mg 214%
  • Phosphorus 3,866mg 552%
  • Vitamin A 3,238µg 360%
  • Vitamin C 475mg 792%
  • Thiamin (B1) 3mg 219%
  • Riboflavin (B2) 3mg 147%
  • Niacin (B3) 31mg 153%
  • Vitamin B6 5mg 228%
  • Folic Acid (B9) 867µg 217%
  • Vitamin B12 0µg 0%
  • Vitamin E 26mg 128%
  • Vitamin K 90µg 112%
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