Vegetarian Panang Curry
Ingredients:
- 2 tablespoons peanut oil
- 1 block extra-firm tofu*
- 1 white onion, cut into large pieces
- 2 bell peppers any color, cut into large pieces
- 3 carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 tablespoon, fresh minced ginger
- 1 (4 oz) can panang curry paste
- 1 (14 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon mirin or rice vinegar
- 1/4 cup soy sauce
- 1 tablespoon natural, unsweetened peanut butter
- Juice of 1 lime
- Optional for serving: Thai basil, kaffir lime leaves, curry leaves, chili garlic sauce, lime slices
- Cooked white or brown rice for serving
Instructions:
- 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.
- Serve over rice with garnishes such as chili garlic sauce or lime slices.