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Tofu panang

By Spencer Watts
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SERVES
4

Ingredients

  • 2 tablespoons (30 milliliters) vegetable oil
  • 454 grams tofu, medium dice
  • 6 tablespoons (90 milliliters) red curry paste
  • 3 tablespoons (45 milliliters) peanut butter
  • 1 can (240 milliliters) coconut milk
  • 1 lime, juice
  • 1 Thai red chili, chopped
  • 1/3 cup (80 milliliters) Thai basil leaves, roughly chopped.
  • 3 tablespoons (45 milliliters) fish sauce

Garnish:

  • 1/4 cup (60 milliliters) cilantro
  • 2 tablespoons (30 milliliters) peanuts, chopped

Directions

  1. Heat oil in a wok over high heat, when almost smoking, add the tofu and sear.
  2. Add curry paste and fry until it darkens slightly - approximately two minutes.
  3. Add coconut milk, bring to a simmer.
  4. Add peanut butter and mix until uniform in texture.
  5. Add lime, Thai chili, and fish sauce cook for one minute.
  6. Add basil and let simmer for two minutes or until curry thickens slightly.

To serve:

  1. Transfer to a serving dish, garnish with cilantro and chopped peanuts.

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