Serves 6
43 min
Panang Tofu Curry
Recipe GLPRb9861620a0a437
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.
