Thai Panang curry with Tofu and Veg
I made this gorgeous vegan recipe for my friend, tofu Thai Panang curry, and she absolutely loved it! I paired it with tofu, mixed peppers and mangetout, it created such a lovely curry with different types of textures. This recipe is very easy to recreate and takes no time at all, definitely a crowd-pleaser even if you are a meat-eater!
The Thai Panang paste itself doesn't have too much spice to it, but the chilli flavour remains - which makes the Panang so unique. It provides a sweeter and milder Thai curry out of our other selection of pastes. The paste having sweeter undertones is purely why I like to pair it with mixed peppers (especially the red ones) as they also have a sweet flavour to them, it compliments each other so well! If you are a big fan of sweet curry, try this recipe using red curry paste, equally delicious, trust me!
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Thai Panang curry with Tofu and Veg
Ingredients
- 2 tbsp Coconut oil
- 35 g Mae Jum Panang Curry Paste
- 1.5 tbsp Soya Sauce light
- 1 tbsp Palm Sugar
- 400 ml Coconut milk
- 300 g Tofu extra firm
- 2 Sweet Peppers
- 100 g Mangetout
- 3 Kaffir Lime Leaves
- handful Sweet Thai basil
- 100 ml water optional
Instructions
Preparation
- Trim the ends of mangetout
- Roughly dice the pepper
- Cut tofu into 1cm cubes
- Thinly slice kaffir lime leaves
Method
- Heat coconut oil in a saucepan over medium/high heat, and fry tofu until golden brown
- Remove tofu from the saucepan and leave to rest on some kitchen tissue. Fry curry paste in the remaining oil on medium heat to build aroma
- Add 100ml of coconut milk to loosen the paste and season with soya sauce and palm sugar, blend well
- Add the remaining coconut milk with the mixed peppers and simmer for 5 mins
- Add mangetout and water if desired, cook for a couple of minutes before adding in the fried tofu. Simmer for 5 minutes
- Turn heat off and mix in kaffir lime leaves and sweet Thai basil before serving with freshly made Thai Jasmine rice. Enjoy!
