My all-time favorite Thai dish is panang curry. It’s rich and creamy yet also a bit spicy. Many traditional Thai recipes include fish sauce, meat, or chicken stock, but my recipe omits animal ingredients and still maintains the authentic flavors of Thailand. The key is that I use authentic ingredients such as Thai basil and kaffir lime leaves. Serve this curry with steamed rice for an entrée you’ll crave again and again.
Panang Curry Tofu
Tofu is an excellent protein for curries because it absorbs the pungent flavors of the sauce. Freezing the tofu first gives it a chewier texture. Press the block of tofu to remove some of the moisture and then wrap it in plastic wrap and freeze overnight. Defrost the tofu and press out more of the moisture before using.
- 2 Tbsp. canola oil
- 14 oz. extra firm tofu, frozen and defrosted, then cut into 1 inch cubes
- 1 – 2 Tbsp. Maesri brand panang curry paste, depending on spice preference
- 28 oz. light coconut milk
- 3 medium carrots, thinly sliced on a bias
- 12 oz. green beans
- 5 kaffir lime leaves, thinly sliced
- 1 cup Thai basil, finely chopped
- 1 – 2 Tbsp. soy sauce or Bragg Liquid Aminos, to taste
- 1 – 2 tsp. palm sugar or brown sugar, to taste
- Steamed rice for serving
- Heat oil in a large pan over medium-high heat. Fry tofu in oil gently on all sides.
- Add curry paste, stir and heat until aromatic.
- Add coconut milk, carrot, and green beans. Stir well and simmer until vegetables are just tender and coconut milk has thickened.
- Turn off heat and stir in kaffir lime leaves and basil. Add soy sauce and sugar to taste.
- Serve with steamed rice.