Panang Tofu And Vegetable Curry Recipes

THAI PANANG CURRY PASTE

Steps:

• Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
• Briefly toaste the cumin and coriander seeds in a pan.
• Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the roasted peanuts, chopped coriander stems, garlic, shallots, ginger, lime juice, spices, toasted seeds and salt.
• Add the hydrated red chillies to the blender and blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
• The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
• Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
• Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots.
• Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.
• Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.

VEGAN PANANG CURRY WITH TOFU

Steps:

• Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
• Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots - saute 5 minutes. Then add the zucchini and broccoli - saute another 5 minutes until cooked lightly.
• In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add in tofu and simmer 2-3 minutes.
• Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
• Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.

PANANG CURRY WITH CRISPY TOFU

Steps:

• Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
• Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
• Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
• Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
• Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
• Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
• Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
• Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.

THAI PANANG CURRY WITH VEGETABLES

Steps:

• If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
• To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
• Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
• Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
• Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
• Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
• Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
• Serve panang curry over brown rice.

PANANG TOFU CURRY

Steps:

• 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.

VEGAN PANANG CURRY TOFU

Steps:

• Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
• Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
• Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
• Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
• Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
• Serve over basmati, brown rice or quinoa.

PANANG VEGETABLE CURRY

Steps:

• Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
• Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
• Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
• Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

THAI PANANG CURRY

Steps:

• Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
• Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
• Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Heat wok or saute pan over high heat until almost smoking and add vegetable oil, shallots and ginger. Stir until shallots start to soften, about 2 minutes and then add curry paste. Stir until combined and aromatic. Add the red pepper, mushrooms and bok choy white stems. Saute until softened. If using chicken or beef, add here and saute until cooked through--several minutes. Add the coconut creme from the top of the can full-fat can of coconut milk. Stir until combined and cook 2-3 minutes. Add remaining coconut milk (from both cans), kaffir lime leaves and broth, reduce heat to medium and stir to blend. Cook for a few minutes. Add shrimp or tofu (if using) and bok choy leaves, bring to a boil and cook for a few minutes. Add lime juice, sugar and fish sauce. Cook 1-2 minutes and remove from heat. Serve over rice, topped with chopped cilantro and a final squeeze of lime.