Tofu Panang Curry
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Tofu Panang Curry
Rated 5.0 stars by 1 users
Cuisine
Thai
Servings
2
Prep Time
5 minutes
Cook Time
20 minutes
Milder than our Thai Red and Green Curry pastes, our Panang Curry paste has an authentic depth of herby flavour. Kaffir lime leaves, kaffir lime zest and lemongrass add citrus notes that are elegantly balanced by the warm spiciness of galangal, turmeric and cumin and with hints of salty sweetness. No less versatile than our other pastes, our Thai Panang Curry is perfect served over steamed jasmine rice and sprinkled with crushed peanuts.
Ingredients
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1 tbsp - Vegetable oil
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1 pot - Ice Kitchen Thai Panang Curry Paste
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1 tin (400ml) - Organic coconut milk (we love Biona!)
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200g - Tofu (cubed) - or any other protein of your choice
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200g - Vegetables of your choice
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Rice - to serve
Directions
Fry the paste in the oil (straight from frozen) for 3-4 mins on a low heat, stirring frequently.
Add the coconut milk and bring to a simmer. Cook for 8-10 mins or slightly longer if you prefer a richer curry.
Add tofu and cook for a further 2-3 mins.
Finally, add the veg and cook until the tofu/protein is done and veggies are just tender.
Serve with rice. Optional garnish - crushed peanuts.