VEGAN PANANG CURRY WITH TOFU & VEGETABLES
This authentic Vegan Panang Curry with Tofu and Vegetables is rich and creamy with a balance of sweet and spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai curry served with jasmine rice is a hit with the whole family.
Provided by Meeta Arora
Categories Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
- Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.
- Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.
- Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
- Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
- Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.
Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Protein 13 g, Fat 29 g, SaturatedFat 20 g, Sodium 610 mg, Fiber 3 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving
PANANG CURRY
This is a simple creamy Panang curry recipe that's sweet, nutty and slightly pungent.
Provided by Caroline Phelps
Categories Curries
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
- Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
- Add curry paste - start with 2 tablespoons and add more if you want spicier - and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
- Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
- Serve with rice.
Nutrition Facts : ServingSize Without Rice, Calories 297 calories, Sugar 9.8 g, Sodium 665.2 mg, Fat 20.6 g, SaturatedFat 13.8 g, TransFat 0 g, Carbohydrate 22.9 g, Fiber 7.1 g, Protein 4.4 g, Cholesterol 1.8 mg
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
PANANG CURRY
Quick and Easy Panang Curry made with chicken and sautéed vegetables in a bold and creamy coconut sauce, served over rice.
Provided by Lauren Allen
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
- Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
- Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
- Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
- Serve over hot cooked rice.
Nutrition Facts : Calories 327 kcal, Carbohydrate 19 g, Protein 41 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 116 mg, Sodium 519 mg, Fiber 2 g, Sugar 14 g, UnsaturatedFat 6 g, ServingSize 1 serving
PANANG CURRY WITH CRISPY TOFU
Want to make a vegetarian version of our famous Chicken Panang Curry Recipe? This bold and creamy Panang Curry with Crispy Tofu is a brilliant veggie option!
Provided by Sommer Collier
Categories Main Course
Time 42m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Nutrition Facts : ServingSize 6 oz, Calories 270 kcal, Carbohydrate 11 g, Protein 9 g, Fat 23 g, SaturatedFat 17 g, Sodium 778 mg, Fiber 2 g, Sugar 5 g
PANANG VEGETABLE CURRY
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Provided by Bon Appétit Test Kitchen
Categories Dinner Coconut Tofu Curry Cauliflower Squash Fall Winter Healthy Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
- Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
- Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
- Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
THAI PANANG CURRY WITH VEGETABLES
This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Main dish
Time 45m
Number Of Ingredients 17
Steps:
- If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
- Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
- Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
- Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Nutrition Facts : ServingSize 1 serving, no rice or tofu, Calories 349 calories, Sugar 8.5 g, Sodium 599.1 mg, Fat 28.9 g, SaturatedFat 22.4 g, TransFat 0 g, Carbohydrate 21 g, Fiber 3.5 g, Protein 5.9 g, Cholesterol 0 mg
VEGAN PANANG CURRY TOFU
This creamy vegan curry is easy to make in about 20 minutes. All you'll need to make it is basic pantry ingredients plus some tofu and vegetables. It's thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.
Provided by Deryn Macey
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
- Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
- Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
- Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
- Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
- Serve over basmati, brown rice or quinoa.
Nutrition Facts : ServingSize 1/6th of recipe, Calories 244 calories, Sugar 10 g, Fat 16 g, Carbohydrate 18 g, Fiber 4 g, Protein 11 g
VEGAN PANANG CURRY WITH TOFU
Sweet and crunchy peanut butter mixed with silky coconut milk for the curry - combined with firm tofu and fresh farmer's market vegetables make this vegan panang curry recipe a comforting and tasty meal.
Provided by Anjali Shah
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
- Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots - saute 5 minutes. Then add the zucchini and broccoli - saute another 5 minutes until cooked lightly.
- In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add in tofu and simmer 2-3 minutes.
- Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
- Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
Nutrition Facts : Calories 400 kcal, Carbohydrate 43.5 g, Protein 16.9 g, Fat 18.1 g, SaturatedFat 9.1 g, Sodium 717 mg, Fiber 8.8 g, Sugar 6.6 g, ServingSize 1 serving
VEGETARIAN PANANG CURRY
Make and share this Vegetarian Panang Curry recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
- Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
- Garnish with cashews and serve over rice or quinoa.
THAI PANANG CURRY
Steps:
- Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
- Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
- Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.
Nutrition Facts : Calories 213 kcal, Carbohydrate 14 g, Protein 10 g, Fat 13 g, SaturatedFat 2 g, Sodium 219 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
BEST THAI PANANG CURRY RECIPE WITH CHICKEN
Thai chicken panang curry is a rich curry with complex flavors. You'll need under 30 minutes to make this bright and hearty Thai Panang Curry.
Provided by Jyothi Rajesh
Categories Dinner
Time 30m
Number Of Ingredients 17
Steps:
- Heat skillet or deep bottom pan. Add coconut oil and wait until oil melts.
- Sauté finely chopped onions in hot coconut oil until onion is translucent.
- Add roughly chopped galangal, lemon grass.
- Add minced garlic, red and green bell peppers. Cook for 2 minutes constantly stirring.
- Push veggies to one side of the pan. Add washed and cleaned chicken things. Cook until chicken browns a bit and changes colour.
- Mix chicken and veggies together. Continue cooking it for a minute more.
- Again gather chicken veggie mix to one side of the pan. Scoop out Thai Panang curry paste ( or Thai red curry paste) to empty side of pan. Stir the paste and fry it in oil. Wait until oil separates from the paste. Pro-Tip : Do not skip frying curry paste in oil. Flavors cone out and curry turns delicious with this step.
- Stir in unsweetened peanut butter, fish sauce and palm sugar. Nutmeg powder to be added now if using. Take Kaffir lime leaves on your palm and crush it. Add crushed kaffir lime leaves to the pan. Note - If you can't get palm sugar , substitute with brown sugar or jaggery. Crushing kaffir lime leaves helps release its wonderful aromatic oil, making Panang curry flavorsome.
- Cook stirring regularly for 2 minutes.
- Simmer flame. Pour in thick coconut milk. Give it a good stir.
- Let it cook for 5-7 minutes or until chicken is fully cooked.
- Add few Thai basil leaves. Stir.
- Turn off flame. Thai Chicken Panang Curry is ready.
- It's great when served with steamed jasmine rice.
- You can also serve Thai Panang curry with rice noodles.
Nutrition Facts : Calories 460 kcal, Carbohydrate 9 g, Protein 21 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 111 mg, Sodium 271 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THAI PANANG CURRY PASTE
Creamy, rich and delicious Panang Curry with homemade curry paste.
Provided by Laura
Categories Main Course
Time 50m
Number Of Ingredients 24
Steps:
- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Briefly toaste the cumin and coriander seeds in a pan.
- Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the roasted peanuts, chopped coriander stems, garlic, shallots, ginger, lime juice, spices, toasted seeds and salt.
- Add the hydrated red chillies to the blender and blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
- Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
- Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots.
- Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.
- Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.
PUMPKIN PANANG CURRY
Delicious seasonal fall/winter curry (Thai-style) and quite frankly, the best way to eat pumpkin. This is my own concoction, but is based on the pattern of many Thai curries. Like them, you can add other vegetables to this recipe (whatever is in your fridge) with some abandon. Some of the best variations on this have come from tossing in cauliflower, bamboo shoots, mushrooms, etc. Just make sure you allow the vegetable you choose to adequately soften during the simmer. too much and it will be mushy, not enough, and it may be hard or crunchy. Like most curry recipes, it's much easier to do all the cutting ahead of time. The pumpkin especially can be time consuming and hard work to cut and dice. I prefer the flavor of pork loin, but chicken can also be substituted, and this curry works well as a vegetarian dish also. Add more vegetables.
Provided by Cameron Stillion
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.
- Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.
- Dice the pumpkin meat into ~ 1" cubes. Set aside 4-6 cups of the chunks, and refrigerate or freeze the rest.
- Place your wok or stew pot on the stove on med. high. Add the olive oil and allow it to reach stir-fry temperature. (approx. 1 minute).
- Dice the onion and sautee in the olive oil until golden. (approx. 2 min.).
- Cut the meat into chopstick-accessible sized pieces, and add to the pot with curry paste. Stir them together while they heat, mixing the flavors. The meat should be browned on the outside, but not overdone (approx. 5 min.) Use the fan on your stove, as the curry paste may waft strongly during this phase.
- Shake the coconut cans well and pour them into the pot, be sure to scrape any coconut residue out from the cans, as they tend to settle.
- allow the coconut milk to reach a boil, then turn the heat down to medium. (approx. 5 min.).
- Mix in the pumpkin chunks, and let the mixture simmer. This will soften the pumpkin and further mix the flavors. (5-7 min.).
- Slice the carrot and add it to the mix. Simmer 3 minute.
- Slice the bell peppers and add them to the mix. These cook faster than the pumpkin, and will wilt if left to simmer too long, they should still be a bit crispy. (3 min).
- test the vegetables and ensure they are reaching the right softness, mixing the curry to encourage flavor distribution.
- When they do, remove from heat and add the brown sugar, lime juice, and fish sauce. Adjust the salt level by adding more fish sauce if desired. Adjust the sweet/sour by adding more lime juice if desired.
- To serve, place 1/2-3/4 cup of cooked rice on a plate or bowl, then place a large scoop of curry on top. Be sure to get pieces of meat and pumpkin, and plenty of broth.
- Tear the thai basil leaves into largish chunks, and spread a few on top of the curry, then serve.
Nutrition Facts : Calories 1120.7, Fat 41.8, SaturatedFat 28, Cholesterol 71.4, Sodium 300.5, Carbohydrate 154.7, Fiber 4.7, Sugar 79.4, Protein 32.1
PANANG TOFU CURRY
Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.
Provided by Jeanne Thiel Kelley
Categories Vegetarian Low Cal High Fiber Dinner Lunch Tofu Curry Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Wheat/Gluten-Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
TOFU PANANG CURRY
Panang curry is definitely a dish for Thai Cooking 101. It's one of the easiest curries to learn. Since there aren't a lot of ingredients, the chance of things going wrong is quite low! Traditionally served with chicken or pork, we've given it a veggie twist and used firm tofu instead so everyone can enjoy this dish. But if you aren't in the mood to cook it yourself, come try this dish at our Rosa's Thai Veggie pop-up at our Dean Street branch (until April 15th).
Provided by Rosa's Thai
Categories curries, dairy-free, gluten-free, vegetarian
Yield 2
Number Of Ingredients 1
Steps:
- Method Heat the oil in a saucepan over a high heat. Add the curry paste and stir-fry for a few seconds until fragrant. Be careful, the paste might spit! Pour in the coconut milk and bring to the boil, then reduce the heat to medium and cook, stirring occasionally, until the red oil rises to the surface. This might take about 4-5 minutes. Add the tofu, soy sauce and palm sugar. Stir until palm sugar is completely dissolved. Continue to cook on medium heat until tofu is cooked through. About 3-4 minutes. Turn off the heat and add the lime leaves and chillies. Best served hot with steamed rice.
PANANG CURRY WITH TOFU AND VEGETABLES
Provided by By Sly Rooster: Creating Comfortable Cooks
Number Of Ingredients 16
Steps:
- Heat wok or saute pan over high heat until almost smoking and add vegetable oil, shallots and ginger. Stir until shallots start to soften, about 2 minutes and then add curry paste. Stir until combined and aromatic. Add the red pepper, mushrooms and bok choy white stems. Saute until softened. If using chicken or beef, add here and saute until cooked through--several minutes. Add the coconut creme from the top of the can full-fat can of coconut milk. Stir until combined and cook 2-3 minutes. Add remaining coconut milk (from both cans), kaffir lime leaves and broth, reduce heat to medium and stir to blend. Cook for a few minutes. Add shrimp or tofu (if using) and bok choy leaves, bring to a boil and cook for a few minutes. Add lime juice, sugar and fish sauce. Cook 1-2 minutes and remove from heat. Serve over rice, topped with chopped cilantro and a final squeeze of lime.
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- Whisk the panang curry paste and peanut butter in a bowl and set aside. Also press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Saute for 3 minutes until the onions are softened.
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- Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste, and ginger; stir until shallots begin to soften, 2–3 minutes. Add ⅓ cup coconut milk; stir until browned, about 4 minutes. Add remaining 2 cups coconut milk, 1½ cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.
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- Drain excess water from tofu and press block of tofu between paper towels for 10 minutes to remove additional water. Cut into squares.
- Heat peanut oil in a wok or dutch oven over medium-high heat. Add tofu, onion, bell peppers and carrots. Cook for 5 minutes until veggies are just starting to get tender, and the tofu is browned on all sides.
- Redue heat to medium and add garlic, ginger and panang curry paste. Stir in to coat the veggies and cook for another 2 minutes until very aromatic.
- Add coconut milk, fish sauce, mirin, soy sauce, peanut butter and lime juice, stirring to combine. Bring to a boil and then reduce to a simmer. Let cook for 15 minutes until all ingredients are heated through. if using fresh herbs like Thai basil, kaffir lime leaves or curry leaves, add them about 3 minutes before you are finished cooking to soften them and add flavor.
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- Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
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Cuisine ThaiCategory DinnerServings 4
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PANANG CURRY WITH TOFU AND VEGETABLES - CRECIPE.COM
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TOFU PANANG CURRY RECIPE - LOVEFOOD.COM
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PANANG CURRY RECIPE WITH CRISPY TOFU (VEGETARIAN) - FOOD NEWS
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PANANG CURRY WITH TOFU AND VEGETABLES BEST FAMILY RECIPES
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PANANG CURRY WITH TOFU AND VEGETABLES- TFRECIPES
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