Thai Panang Curry with Vegetables

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

• Green bell pepper

  Sweet, green, raw

  1 strips or 3g

• Carrots

  Raw

  3 medium or 183g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Water

  Plain, clean water

  ½ cup or 118g

• Peanut butter

  Smooth style, with salt

  2 tbsp or 32g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Brown sugar

  1 ½ tsp packed or 7g

• Lime juice

  Raw

  2 tsp or 10g

• Basil

  Fresh

  10 leaf, whole or 5g

• Sauce, hot chile, sriracha

  1 tsp or 5g

Directions

1. 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.
2. First, you’ll first sauté the onions, peppers and carrots, then add the garlic and curry paste and cook those briefly to enhance their flavors.
3. Then add regular coconut milk (from a can) and some water (so it’s not overwhelmingly rich). Add the baked tofu, if using.
4. At the end of cooking, you’ll stir in some final seasonings: peanut butter (typically found in panang curries), tamari or soy sauce, and a little sugar and lime juice. The interplay of these ingredients create balance and make your final curry taste super delicious.
5. Garnish with basil (Thai basil if you can find it), and serve it over rice or noodles, if desired.
6. Recipe by: Cookie and Kate (source: https://cookieandkate.com/2019/thai-panang-curry-recipe/)

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