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
  • 1 1/2 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 tablespoons finely grated peeled ginger
  • 4 garlic cloves, finely chopped
  • 1/4 cup organic peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chili paste (such as sambal oelek)*
  • 1 cup water
  • 1 13-1/2- to 14-ounce can organic light coconut milk
  • 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
  • 1 tablespoon (firmly packed) golden brown sugar
  • 2 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)
  • 1 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.

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Recipe Details

Serves: 
4

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