SERVES : 2
COOKS IN : 15 MINUTES
DIFFICULTY : MEDIUM
Is there anything better than a Thai curry?! I just love the aromatic flavours, mixed with the spice & creamy coconut milk finish. I’m a big fan of curries with a perfect blend of sweet & savoury, much like most Thai style dishes, but if the sweet aromatic’s are not for you, then this is the Thai curry to go for.
Where other dishes rely on lemongrass & coriander for their unique flavour, this dish is rich, creamy & bursting with savoury flavours. I’ve spent a fair bit of time in Thailand, ate my way through an unholy amount of Panang curries and most certainly didn’t go bored.
This recipe will make enough paste for 2 portions of curry, but you can double, treble or make as much paste as want for future use. The paste will keep in the fridge for up to a week and you can freeze it to last for months.
- 2 garlic cloves
- 1 tsp cumin seeds
- 1 tsp peppercorns
- Red chilli (to taste)
- 1/2 onion
- 1/2 carrot
- 1/2 red bell pepper
- Zest of 1/2 lime
- Thumb sized piece of ginger
- 2 tbsp of peanuts (or peanut butter)
- 1 tsp Garam Masala
- Soy Sauce
- Firm tofu
- Veg of choice (I like babycorn, mangetout & pepper)
- 1 can of coconut milk
- Kaffir Lime leaves (optional)
HOW TO MAKE IT
- Toast your cumin seeds & peppercorn for a couple of minutes and then pop into a blender
- Fry your onion, carrot, pepper, ginger & garlic for a few minutes until softened and add to the blender
- Add your chilli’s (soak the chilli’s in water to make them softer), peanuts, garam masala and lime zest to the blender and blitz into a paste (add a drop of coconut milk to help blend into a paste)
- In a well oiled pan, fry your tofu for a few minutes until the outside begins to crisp, then add your paste to the pan and stir altogether
- Add your veg to the pan and a generous splash of soy sauce and fry on a high heat for a couple of minutes
- Turn down the heat and slowly add the coconut milk. Simmer for a few minutes and add in the kaffir lime leaves for some extra tang.
- Serve with rice or noodles and some chilli flakes for an extra kick.
One thought on “TOFU PANANG CURRY”
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