Panang curry

Panang curry

Tags

Vegan
Rice
Curry
Thai

Cook

Ingredients

  • 1 block tofu
  • 1 tbsp soy sauce
  • 1 tbsp cornflour
  • Rice
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • Handful of green beans
  • 1 red pepper
  • 1 green pepper
  • 2 carrots
  • 4 cloves garlic
  • 1 inch ginger
  • 2 chillies
  • 2 tbsp panang curry paste
  • 1 can coconut milk
  • ½ cup water
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 ½ tsp brown sugar
  • 2 tsp lime juice
  • 1 bunch thai basil, chopped

Steps

  1. Drain and press the tofu and preheat oven to 200°C.
  2. Cube the tofu and toss with olive oil, soy sauce and cornstarch.
  3. Bake for 25 minutes or until golden brown, turning once midway.
  4. In the wok heat some oil then add the onion. Once onion is translucent add ginger, garlic and chillies.
  5. Add the green beans, followed by carrots and then the peppers.
  6. Once vegetables are mostly tender add the curry paste and stir for a minute.
  7. Add the coconut milk, tofu and water then simmer for five minutes.
  8. Remove from heat and stir in remaining ingredients.