Tofu Panang Curry

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A perfect curry for weeknights; this Tofu Panang Curry is rich and creamy, spicy yet balanced and pairs wonderfully with steamed rice or quinoa.

With underlying notes of peanut and coconut, this signature curry is addictive for sure!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Asian, Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 462kcal

Author: Smruti

Ingredients

14 oz firm tofu
½ carrot (peeled and cut)
8-10 florets broccoli
½ red pepper (sliced)
½ green pepper (sliced)
8-10 scallions
3 garlic (minced)
13.5 oz coconut milk (1 can)
4 oz Panang curry paste
2 tablespoon peanut butter
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sesame oil
1 teaspoon soy sauce
1 tablespoon sesame oil
½ cup water
¼ cup peanuts (crushed)

Instructions

In a large pan or wok heat sesame oil.
1 tablespoon sesame oil
Once hot, add in garlic. Sauté till fragrant.
3 garlic
Then add peppers and scallions. Mix well.
½ red pepper, ½ green pepper, 8-10 scallions
Next add carrots and broccoli. Mix again and cook for a couple of minutes.
½ carrot, 8-10 florets broccoli
Then move the vegetables to the side and add the remaining oil. Then add all the Panang curry paste.
4 oz Panang curry paste, 1 tablespoon sesame oil
Sauté for 2-3 minutes and deglaze with some water.
½ cup water
Then add the coconut milk and mix well. Also add the seasonings and soy sauce.
13.5 oz coconut milk, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon soy sauce
Mix well and bring to a light boil. Also add the peanut butter.
2 tablespoon peanut butter
Then add in chopped tofu and mix well.
14 oz firm tofu
Turn down the flame and serve topped with roasted peanuts and scallions.
¼ cup peanuts

Video

Notes

Making Panang curry paste using red curry paste: If finding Panang curry paste is not easy, there is a way to make it using red Thai curry paste. To do so, simply toast 1 teaspoon cumin seeds, 2 teaspoon coriander seeds and 2 tablespoon peanuts. Then crush that and mix with 4 tablespoon red curry paste. This is a great substitute for store bought panang curry paste.
For a nut-free recipe: While the signature recipe of Panang curry has peanuts, we can make the recipe without nuts. Simply leave out the peanuts and peanut butter and use some sunflower butter instead. Also ensure the curry paste is free from nuts.
Making a soupy curry: The consistency of the curry depends largely on the coconut milk used. Add some extra water to make the curry soupy.
Adding more vegetables: I like to use a lot of tofu with only a few vegetables. However, it is easy to add more vegetables in. the curry. Simply add vegetables like cabbage, asparagus, cauliflower, mushroom and beans work well for the recipe.
Prepping the curry ahead of time: It is really easy to prep most the elements ahead of time. To do so, simply chop all the vegetables and aromatics and drain the water from the tofu. After that the curry takes barely any time to come together.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition