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How to cook tofu curry?
Preparation for the Panang Curry –
Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring. Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots. Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk. Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.
Is panang curry vegetarian?
Ingredients for the Curry Paste – Dried bird-eye chillies, You can use larger chillies as well. This is the main ingredient to give the curry paste a red colour. In order to be able to use more chillies without the paste being too spicy, the chillies need to be deseeded.
Using gloves, cut the chillies down the side with scissors, remove the seeds and leave them soaking in water for around 10 minutes. We normally add around 10-15 bird-eyes chillies. The curry comes out spicy but not super spicy. If you prefer mild curries, get larger chillies, as they will be less spicy.
Roasted Peanuts, One of the basic ingredients of the panang curry paste is the peanuts. They add the thickness and nutty flavour into the paste. Coriander Stems. Originally, panang curry paste is made with coriander roots, but as we cannot find coriander roots, we use coriander stems.
Prepare the coriander steams chopping them into small pieces. Lemongrass Stalks, One of the most popular ingredients in Thai food. Lemongrass will give your curry proper Thai fragrance and flavour. The part of the lemongrass stalks you need is the bottom part. When you slice it, it has a purple colour inside.
Save the green top part for other Thai dishes such as Coconut Curry Soups. Shallots, We use finely chopped shallots for our curry paste but white or red onion can be used as well. Ginger or galangal, Ginger is the one we use to make the curry paste, it’s easier to find and we normally have it at home already.
Originally, the curry paste is made with galangal so if you have easy access to it, go for it! Kaffir lime leaves or kaffir lime zest, Again, we use lime leaves as they are easier to find. We leave the dried lime leaves out of the paste and save them for when we are making the curry. They can be blended as well, but we prefer them whole inside the curry.
If you have kaffir lime, use the zest which is the outer part of the lime and blend it with the rest of the ingredients of the curry paste. Lime Juice, Needed to add the tangy bit into your paste. Garlic, Finely chopped or crushed raw garlic. Spices, Our spice blend for the red curry paste contains white and black peppercorns, cumin powder, coriander powder and cumin and coriander seeds, that will distinct your panang curry from a Red curry. 
If you already have the curry paste prepared or you have some store-bought one, the most challenging part is done. All you need to do now is to heat some coconut oil in a pan and add the curry paste. Leave it cooking for a couple of minutes and then add coconut milk, water, soy sauce, brown sugar, fresh vegetables of your choice and the tofu.
Traditionally, the Panang Curry is made with meat and the only vegetables included in the curry are red peppers and the kaffir lime leaves. For our vegetarian version of this Thai curry, we add red peppers, carrots, bamboo shoots, kaffir lime leaves and tofu for the protein. It’s normally served with jasmine rice but it can be served on it’s own or with rice noodles.
If you add more coconut milk, water or broth into the curry, it can be served as a soup as well. 
If you want to try other yummy Thai curries, have a look at our recipes for Red Curry, Massaman Curry or Green Curry,
Näytä koko vastaus
How to make panang red curry recipe?
Panang Curry with Crispy Tofu – Want to make a vegetarian version of our famous Chicken Panang Curry Recipe? This bold and creamy Panang Curry with Crispy Tofu is a brilliant veggie option! Servings: 6
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Shopping Tips: There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely: panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil. Extra Kaffir Lime Leaves? Kaffir lime leaves can be kept in the freezer.
- They turn dark, but retain their flavor.
- Affir lime leaves stay a little tough, even after cooking.
- You can eat them, eat around them, or take them out after cooking.
- Strict Vegetarian? You can substitute soy sauce for the fish sauce, but fish sauce tastes more authentic.
- Too Spicy? If you are worried about the spiciness of the curry paste, start with half a can.
You can add more near the end if you like. Serving: 6 oz, Calories: 270 kcal, Carbohydrates: 11 g, Protein: 9 g, Fat: 23 g, Saturated Fat: 17 g, Sodium: 778 mg, Potassium: 431 mg, Fiber: 2 g, Sugar: 5 g, Vitamin A: 3250 IU, Vitamin C: 52 mg, Calcium: 79 mg, Iron: 4 mg Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Näytä koko vastaus
How to make curry paste at home?
Preparation for the Panang Curry –
Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring. Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots. Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk. Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.
