Panang Curry with Tofu

Method

1. 1
   • tofu 450 g
   • vegetable oil 1 tbsp

   Pan-fry the tofu — Pat the tofu dry and pan-fry in the vegetable oil over medium-high heat for 5 minutes, turning, until golden on all sides. Set aside.

   ⏱5 min
2. 2
   • coconut milk 4 dl
   • vegetable oil 1 tbsp

   Heat the coconut cream — Scoop the thick cream from the top of the coconut milk into the same pan and heat until it begins to shimmer with oil.

3. 3
   • panang curry paste 3 tbsp
   • vegetable oil 1 tbsp

   Fry the curry paste — Stir in the panang curry paste and fry for 3 minutes until fragrant and the oil separates from the paste.

   ⏱3 min
4. 4
   • coconut milk 4 dl
   • red bell pepper 1
   • kaffir lime leaves 3

   Add pepper and lime leaves — Pour in the remaining coconut milk and bring to a gentle simmer. Add the bell pepper and kaffir lime leaves and cook for 5 minutes until the pepper softens slightly.

   ⏱8 min
5. 5
   • tofu 450 g
   • soy sauce 2 tbsp
   • palm sugar 2 tbsp
   • peanuts 40 g
   • thai basil 4 tbsp
   • fresh chilli 1
   • white rice 300 g

   Finish and add tofu back — Stir in the soy sauce, palm sugar, and crushed peanuts, then return the tofu to the pan and warm through. Fold in the basil and top with sliced chilli, serving hot over rice.