Vegan Panang Curry with Tofu & Vegetables

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

14 ounces Tofu Extra Firm

1 tablespoon Oil

3-4 tablespoon Panang Curry Paste (adjust amount based on spice preference)

1 can Coconut Milk (14oz)

1 tablespoon Peanut Butter

1 tablespoon Brown Sugar

2 tablespoon Soy Sauce (or Tamari for gluten-free)

8-10 Kaffir Lime leaves (crush to release oil)

1 cup Green Bell Pepper (seeds removed and cut into 1 inch squares)

1 cup Red Bell Pepper (seeds removed and cut into 1 inch squares)

1 cup Broccoli (cut into florets)

1 cup Zucchini (slit in half and sliced, optional)

12-15 Thai Basil Leaves

1 tablespoon Lime juice

Peanuts (crushed, to garnish)

Directions

Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.

Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.

Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.

Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.

Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.

Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.

Nutrition

• Calories: 361 kcal
• Total Fat: 29 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Sodium: 610 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 9 g
• Protein: 13 g