Panang Tofu Curry
Creamy and rich with just the right balance of salty, sweet, and heat, this Panang curry is packed with tofu, peppers, zucchini, and green beans simmered in a silky coconut sauce. Serve it over cauliflower rice, which is surprisingly good with coconut curry and soaks up every bit of the sauce, or jasmine rice for something more traditional. If using jasmine rice, cook and cool it ahead of time to increase resistant starch. This is one of those plant-forward dinners that doesn’t feel like you’re giving anything up.
Servings: FOUR
INGREDIENTS
1 block extra-firm tofu, pressed and cut into 1-inch cubes
Curry Base
1 tablespoon avocado oil
3 tablespoons Maesri Panang curry paste
1 can (13.5 ounces) coconut milk
1/2 cup water
1 tablespoon natural peanut butter
2 teaspoons coconut sugar
1 1/2 tablespoons tamari
2 kaffir lime leaves, torn, or zest of 1 lime
1/2 red bell pepper, thinly sliced (or diced)
1/2 yellow bell pepper, thinly sliced (or diced)
1 small zucchini, thinly sliced into half-moons
1 cup green beans, trimmed and halved
Juice of 1/2 lime
Fresh Thai basil or cilantro, for garnish
1 cup jasmine rice, rinsed (optional)
4 cups cauliflower rice (optional)
1 teaspoon coconut oil
PREPARATION
Make curry base: Heat 1 tablespoon avocado oil in a large skillet or wok over medium heat. Add 3 tablespoons Maesri Panang curry paste and cook for 1 to 2 minutes, stirring, until fragrant. Add 2 teaspoons coconut sugar and 1 tablespoon peanut butter and cook for about 30 seconds, stirring constantly, until the sugar begins to caramelize and the peanut butter is incorporated into the curry paste. Shake the can of coconut milk well, then stir it into the pan with 1/2 cup water. Add 1 1/2 tablespoons tamari and 2 kaffir lime leaves. Bring to a gentle simmer and cook for 5 to 7 minutes, until the sauce thickens slightly.
Add vegetables and tofu: Add the green beans and simmer for 3 minutes. Add the bell peppers, zucchini, and tofu and continue to simmer for about 10 minutes, stirring gently occasionally, until the vegetables are tender and the tofu is heated through and has absorbed some of the sauce.
Finish curry: Remove from the heat and stir in the lime juice. Taste and adjust the seasoning with additional tamari, salt, pepper, or lime juice as needed.
Cook rice, if using: Add 1 cup rinsed jasmine rice to a pot with 1 3/4 cups water and 1 teaspoon coconut oil. Bring to a boil, reduce the heat to low, cover, and cook for 10 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff the rice, then uncover and cool completely before refrigerating. Cooking and cooling rice increases resistant starch.
Plate: Spoon Panang curry over cauliflower rice or cooled and reheated jasmine rice. Top with fresh Thai basil or cilantro.
Notes:
Use Maesri brand curry paste for the most authentic flavor. It’s widely available at Asian markets and online.
Cooking and cooling rice before serving increases resistant starch, which feeds beneficial gut bacteria. Add or swap vegetables depending on the season, including, carrots, snow peas, or mushrooms.
