Panang Tofu Curry
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
57
Spice
60
Sweetness
54
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1.5 tbsps
Olive Oil1 cup
Shallot (finely chopped)2 tbsps
Ginger (finely grated peeled)2 tsps
Turmeric1 tsp
Ground Cumin1 tsp
Chili Paste (hot)1 cup
WaterDirections:
1
Heat oil in heavy large skillet over medium-high heat
2
Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes
3
Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes
4
Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer
5
Season sauce with salt
6
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
7
Season to taste with salt
8
DO AHEAD: Can be made 3 days ahead
9
Cool slightly, cover, and chill
10
Rewarm over medium heat before serving
11
Available in the Asian foods section of many supermarkets and at Asian markets
12
Heat oil in heavy large skillet over medium-high heat
13
Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes
14
Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes
15
Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer
16
Season sauce with salt
17
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
18
Season to taste with salt
19
DO AHEAD: Can be made 3 days ahead
20
Cool slightly, cover, and chill
21
Rewarm over medium heat before serving
22
Available in the Asian foods section of many supermarkets and at Asian markets
23
Available in the Asian foods section of many supermarkets and at Asian markets