🇹🇭 Thai

Tofu Panang Curry

Name: Tofu Panang Curry
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 4 servings
Cuisine: Thai
Ingredients: to taste Salt; 1 large, finely chopped Garlic; 1/2 tsp White Pepper; 400 g, fried Tofu; 300 ml Coconut Milk; 400 g Fish Sauce; 5 Kaffir Lime Leaves; 4 cloves, minced Shallots; 2 tbsp Coconut Oil; 1 tsp Red Curry Paste; 1 tsp Bird's Eye Chilies; 3 tbsp Panang Curry Paste

🇹🇭 Thai

Tender tofu folded into a glossy, aromatic gravy — the kind of thai home cooking that gets requested again and again. About 34 minutes from fridge to table.

Prep 12 min Cook 22 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1 large, finely chopped
White Pepper1/2 tsp
Tofu400 g, fried
Coconut Milk300 ml
Fish Sauce400 g
Kaffir Lime Leaves5
Shallots4 cloves, minced
Coconut Oil2 tbsp
Red Curry Paste1 tsp
Bird's Eye Chilies1 tsp
Panang Curry Paste3 tbsp

Optional extras

Thai Basilhandful, to finish

Instructions

1
Heat the Coconut Oil in a heavy-bottomed pot over medium heat until shimmering.
2
Add the garlic and cook until golden and softened, 6-8 minutes, stirring so it doesn't catch.
3
Stir in the shallots plus the red curry paste, bird's eye chilies and white pepper; toast for about a minute until the kitchen smells incredible.
4
Add the tofu, turning every piece through the spice base so it's fully coated, and sear lightly.
5
Pour in the fish sauce, bring to a gentle bubble, then cover and simmer until the tofu is tender.
6
Uncover and reduce until the sauce clings to a spoon. Finish with thai basil and a squeeze of lime.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

Cook it with your pantry → Share this page: /dish/2624

Video: Vegan Panang Curry with Tofu & Vegetables · on YouTube