Panang Tofu Curry

Name: Panang Tofu Curry
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 6
Cuisine: Thai
Ingredients: 1 1/2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 tablespoons finely grated peeled fresh ginger; 4 garlic cloves, finely chopped; 1/4 cup organic peanut butter; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; 1 teaspoon hot chili paste; 1 cup water; 1 13.5-ounce can light coconut milk; 3 Makrut lime leaves; 1 tablespoon packed golden brown sugar; 2 14-ounce packages firm tofu, drained and cut into 1-inch cubes; 1 1/2 cups sliced peeled carrots (about 3 medium carrots), cut into 1/4- to 1/3-inch-thick slices; 1 large red bell pepper, cut into 3/4-inch pieces

Recipe GLPRb9861620a0a437

Thai

Main Course

43 min

252 cal

Servings: 6

Stovetop

SNAP eligible

A creamy, aromatic Thai-inspired curry made with silky cubed tofu, tender carrots, and vibrant bell peppers in a rich coconut sauce infused with peanut butter, turmeric, cumin, and a hint of chili heat. The fragrant spice base of shallots, ginger, and garlic creates a deeply satisfying plant-based main course that's naturally dairy-free and vegan.

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Ingredients

1 1/2 tablespoons olive oil

1/2 cup finely chopped shallots

2 tablespoons finely grated peeled fresh ginger

4 garlic cloves, finely chopped

1/4 cup organic peanut butter

2 teaspoons ground turmeric

1 teaspoon ground cumin

1 teaspoon hot chili paste

1 cup water

1 13.5-ounce can light coconut milk

3 Makrut lime leaves

1 tablespoon packed golden brown sugar

2 14-ounce packages firm tofu, drained and cut into 1-inch cubes

1 1/2 cups sliced peeled carrots (about 3 medium carrots), cut into 1/4- to 1/3-inch-thick slices

1 large red bell pepper, cut into 3/4-inch pieces

Directions

Warm the olive oil in a large, heavy skillet over medium-high heat. Once shimmering, add the chopped shallots, ginger, and garlic. Cook, stirring occasionally, until the shallots become soft and translucent, approximately 6 minutes.
Stir in the peanut butter, turmeric, cumin, and chili paste. Continue cooking and stirring until the mixture becomes fragrant and the spices are well incorporated, about 1 to 2 minutes.
Slowly whisk in the water, then add the coconut milk, Makrut lime leaves, and brown sugar. Bring the mixture to a simmer and season the sauce to taste with salt.
Gently add the tofu cubes, sliced carrots, and red bell pepper pieces to the simmering sauce. Reduce the heat to medium and cook, stirring gently and occasionally, until the carrots are tender, approximately 20 minutes. If the curry begins to boil too vigorously, lower the heat to medium-low to maintain a gentle simmer.
Taste the curry and adjust the seasoning with additional salt if needed. Serve warm. The curry can be made ahead and refrigerated for up to 3 days. Reheat gently over medium heat before serving.

Comments

Grocery List Plus Editorial Staff3.75

Makrut lime leaves force a special trip, likely to a Thai grocery in the Charlotte area or online, which costs time and money on a weeknight. Ingredient availability otherwise is strong across Harris Teeter, Kroger, Food Lion, and Walmart, though peanut butter, turmeric, and cumin are spice-aisle staples. At roughly $1.50 to $2.00 per serving for tofu, coconut milk, and peanut butter, the cost is moderate and reasonable. The 43-minute claim is honest for a curry that simmers, but assumes prep—chopping shallots, ginger, garlic, carrots, and peppers—adds another 10 to 15 minutes if you're not fast with a knife. This is a forgiving, hands-off dish once it's in the pot, reheats well, and feeds a family of six; the caveat is that makrut lime leaves, while not essential, are hard to skip if you want the dish to taste authentic rather than generic.