Panang Tofu Curry
- 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 kaffir 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
- Produce
- 1/4- to 1/3-inch-thick slices peeled carrots (1 1/2 cups)
- Cumin, ground (1 teaspoon)
- Ginger (2 tablespoons)
- Red bell pepper, cut into 3/4-inch pieces, large (1)
- Shallots (1/2 cup)
- Canned Goods
- Coconut milk, organic light (1 13-1/2- to 14-ounce can)
- Condiments
- Peanut butter, organic (1/4 cup)
- Cooking & Baking
- Chili paste, hot (1 teaspoon)
- Garlic cloves (4)
- Golden brown sugar, firmly packed (1 tablespoon)
- Olive oil (1 1/2 tablespoons)
- Turmeric (2 teaspoons)
- Drinks
- Water (1 cup)
- Refrigerated
- Tofu, organic firm (2 14-ounce packages)
- Other
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published February 1, 2009 (4 years ago).
12 people saved this recipe.
