By Max Gillott
Tofu Panang Curry
3 steps
Cook:25min
This is one of the most popular curries in Thailand. You're guaranteed to find Panang curry at khao gaeng (rice and curry) shops on every corner. This recipe is quick and simple - just as this kind of food is meant to be.
Updated at: Sun, 01 Oct 2023 18:04:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
77
High
Nutrition per serving
Calories974.7 kcal (49%)
Total Fat44.7 g (64%)
Carbs122.3 g (47%)
Sugars47.1 g (52%)
Protein20.8 g (42%)
Sodium1708.5 mg (85%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 tablespoonsvegetable oil
2 tablespoonsPanang Curry Paste
250mlcoconut cream
1 tablespoonpalm sugar
2 tablespoonslight soy sauce
200gveggie chicken
6Thai basil leaves
plus extra to garnish
3kaffir lime leaves
chopped
1red bird's eye chilli
finely sliced
jasmine rice
steamed, to serve
prawn crackers
green leaves
cashews
Instructions
Step 1
Heat the oil in a wok set over a medium-high heat. Once hot, add the curry paste and stir-fry for about 1 minute, until fragrant.
Step 2
Gradually stir in half the coconut milk and cook for about 1 minute, until the oil from the paste rises to the surface of the coconut milk. Once this happens, stir in the remaining coconut milk, then mix in the palm sugar and soy sauce and cook for a further minute.
Step 3
Bring the mixture to the boil, then add the tofu. Reduce the heat and simmer for 2-3 minutes, until the tofu is heated through. Stir in the sweet basil, lime leaves and sliced chilli. Remove the pan from the heat. Serve the curry immediately with a bowl of rice, garnished with extra basil leaves.
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