Cook and Scale
Panang Curry with Tofu
4 servings · 35 min total
A thick, nutty coconut curry clinging to golden pan-fried tofu, sweetened with palm sugar and layered with fragrant kaffir lime.
Ingredients
- 3 tbsp panang curry paste
- 4 dl coconut milk
- 450 g tofu, cubed and pressed
- 1 red bell pepper, sliced
- 3 kaffir lime leaves, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp palm sugar
- 40 g peanuts, crushed
- 1 tbsp vegetable oil
- 4 tbsp thai basil
- 1 fresh chilli, sliced
- 300 g white rice, to serve
Contains: Gluten, Peanut, Soy, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
Fry the curry paste — Stir in the panang curry paste and fry for 3 minutes until fragrant and the oil separates from the paste.
- 4.
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.
- 5.
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.