Panang Tofu Curry
Adapted from a recipe found in Bon Appetite
Make 4 – 6 hearty servings
This delicious dish can be made with either tofu, chicken or beef as the protein.
You can keep it simple by using one or two veggies – say, broccoli or snap peas
or use a lot of vegetables to make this a nutrient dense one pot meal.
Choose and Prep Your Vegetables:
You can use one, two or many veggies.
Choose brightly colored vegetables to make this dish pop!
Here are some suggestions:
Carrot, julienne
Sugar snap or snow peas, top and tail and remove strings if they have any
Broccoli, florets and stems (blanch this first)
Always use the stems of the broccoli. To use them pare away the tough outer part of the
stems and then slice them up. Add to the florets and blanch.
summer squash, diced
zucchini, diced
peppers: red, orange, yellow, green, diced or julienne
bok choi, sliced in strips
watercress, coarsly chopped
baby spinach
baby kale
peas
corn
scallion
ramps
Be creative! Just keep in mind that the vegetables need to be firm enough to stand up to a thick sauce. Chinese cabbage would not be a great choice for this dish.
If you choose to use broccoli cut the broccoli into florettes and blanch first then add to the dish at the end.
Sauce
1½ T Sesame Oil
4 cloves minced garlic
4 1/2 oz. minced shallots
1 3/4 oz. grated fresh ginger
¼ cup Arrowhead Mills Organic Creamy Peanut Butter
2 tsp turmeric
1 tsp ground cumin
1 – 2 tablespoons Thai Kitchen red curry paste
1 cup water
1 – 13/14 oz can organic coconut milk
4 – 6 fresh limes, juiced
2 tsp lime zest
1/4 cup agave nectar or coconut nectar
Deep Frying Tofu – optional
Go to how to deep fry tofu
Make the sauce
Heat the oil in a large, heavy skillet over a medium-high heat. Add the shallots, ginger and garlic and sauté until the shallots are tender – 5 – 6 minutes. If they begin to stick or burn a little before they are cooked enough, add a little water to the skillet, just enough to prevent burning.
Next add the peanut butter, turmeric, cumin and chili paste. Stir until fragrant – about 1 – 2 minutes. Whisk in one cup water, then the coconut milk, lime and agave. Bring to a simmer and season with sea salt.
Add the tofu and vegetables
Add the tofu and any uncooked veggies you will be using. Simmer until the veggies are cooked but still crisp. Stir regularly and gently. If you are using broccoli add it into the pot at the end and cook just long enough to heat it up.
The sauce can be made up to three days ahead.
* Variations:
You can use a nice Indian curry powder rather than the Thai chili paste if you prefer.
For extra heat add cayenne or siricha.
Cilantro or parsley is nice to toss in at the end.
Raw or toasted cashews are great! Add when the dish is done.
If you are watching your weight, use light coconut milk.
Want to do this dish with Beef or Chicken?
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