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Thai Panang Curry

Course: dinner, Main Course
Cuisine: Asian, Thai
Keyword: curry, panang, thai
Servings: 4

Ingredients

  • 14 oz Firm Tofu
  • 1-2 tbsp Kosher Salt if using table salt, use 1-2 tsp
  • 1 tbsp Coconut Palm Sugar
  • 1 Orange (or Red) Bell Pepper
  • 1/2 White Onion
  • 2 cloves Garlic chopped
  • 1 inch Fresh Ginger chopped
  • 3 tbsp Thai Red Curry Paste
  • 2 tbsp Coconut Oil
  • 1 tbsp Fish Sauce
  • 13.5 oz Canned Coconut Milk unsweetened
  • 1 Lime juiced
  • 1 tbsp Peanut (or Almond) Butter
  • 1/4 tsp Ground Cumin
  • 1/4 cup Thai Basil Leaves
  • 1.5 cups White Rice to serve

Instructions

  • If serving curry over rice, begin cooking your rice with a 1:1.5 ratio of rice:water.
  • Prep your ingredients by slicing your onion, julienne your bell pepper, chop your ginger and garlic, and cube your tofu.
  • Heat a wok or large sauté pan over medium high heat, then add coconut oil, tofu, bell peppers, onions, ginger, and garlic with 1-2 tbsp of Kosher salt (if using table salt, use 1-2 tsp).
  • Once onions and garlic are fragrant and tofu starts to brown, add red curry paste, peanut (or almond) butter, and fish sauce. Stir until well-combined.
  • Turn heat down to medium low, and add coconut milk, lime juice, and coconut palm sugar. Simmer for 3-5 minutes.
  • Remove from heat and stir in Thai basil leaves. Serve over rice.

Notes

Bon Appétit!