Panang Curry with Tofu

Method

1. 1
   • tofu450 g
   • vegetable oil1 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 milk4 dl
   • vegetable oil1 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 paste3 tbsp
   • vegetable oil1 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 milk4 dl
   • red bell pepper1
   • kaffir lime leaves3

   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
   • tofu450 g
   • soy sauce2 tbsp
   • palm sugar2 tbsp
   • peanuts40 g
   • thai basil4 tbsp
   • fresh chilli1
   • white rice300 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.