Crispy Tofu Panang Red Curry with Rice Noodles

• servings: 6
• active time: 30 minutes
• total time: 30 minutes

Ingredients

Approximately 700g (3 packs unseasoned fried tofu à la minute, cubed)

1 small onion (peeled and finely chopped)

2 capsicums/bell peppers (deseeded and sliced into thin strips)

2 cloves garlic (crushed)

2 tbsp coconut oil (divided)

1 small can (4 oz/115 g vegan Panang red curry paste*)

6 kaffir lime leaves (optional, but recommended to enhance flavor)

3 tbsp peanut butter

1 ½ cans (600 ml organic unsweetened coconut milk)

Around 2 tbsp gluten-free tamari (divided (use or more or less to taste)

Rice noodles** (or other to serve.)

Around 2 cups (480 ml of fresh baby spinach or sautéed kale to serve (optional)

Thai basil/cilantro/parsley (dried chili flakes, chopped salted peanuts and fresh lime wedges to serve)

Directions

Place a wok (or skillet) over medium-high heat. Add one tablespoon of the coconut oil and the tofu pieces and fry until starting to turn crispy. Set aside.

Add the remaining tablespoon of the coconut oil and onion. Sauté for 1 minute, before adding the peppers and garlic. Continue to sauté for a further minute before adding the red curry paste and peanut butter.

Cook for a couple of minutes, stirring periodically. Then add the coconut milk, kaffir lime leaves, and 1 tablespoon of tamari. Add the fried tofu to the curry. Stir the ingredients to combine.

Bring to a boil before lowering the heat and allowing the curry to simmer for 15 minutes, stirring occasionally. Taste and add more tamari, a teaspoon at a time, if necessary. Remove from heat.

Remove the kaffir lime leaves.

Place handfuls of washed baby spinach into serving bowls. Add cooked rice noodles (or rice or quinoa if you prefer) to each bowl and spoon over a generous amount of the curry.

Top with fresh herb/s of choice, chopped salted peanuts, and dried chili flakes for an extra kick, if you like. And definitely squeeze over some fresh lime juice.

Enjoy!