Tofu panang
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
- Heat oil in a wok over high heat, when almost smoking, add the tofu and sear.
- Add curry paste and fry until it darkens slightly - approximately two minutes.
- Add coconut milk, bring to a simmer.
- Add peanut butter and mix until uniform in texture.
- Add lime, Thai chili, and fish sauce cook for one minute.
- Add basil and let simmer for two minutes or until curry thickens slightly.
To serve:
- Transfer to a serving dish, garnish with cilantro and chopped peanuts.
