Skip to main content
Recipes
February 2009

Panang Tofu Curry

By Jeanne Thiel KelleyPhotography by Kana Okada

4.2

(92)

Image may contain Dish Food Meal Bowl Curry and Plant

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

1

1/2 tablespoons olive oil

1

/2 cup finely chopped shallots

2

tablespoons finely grated peeled ginger

4

garlic cloves, finely chopped

1

/4 cup organic peanut butter

2

teaspoons turmeric

1

teaspoon ground cumin

1

teaspoon hot chili paste (such as sambal oelek)*

1

cup water

1

13-1/2- to 14-ounce can organic light coconut milk

3

Makrut lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel

1

tablespoon (firmly packed) golden brown sugar

2

14-ounce packages organic firm tofu, drained, cut into 1-inch cubes

1

1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

1

large red bell pepper, cut into 3/4-inch pieces

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

    Step 2

    * Available in the Asian foods section of many supermarkets and at Asian markets.

Explore Bon AppétitCurryThaiSoutheast AsianAsianTofuPeanut ButterCoconut MilkMainGluten-FreeVegetarianSimmerDinner