Here is a Panang curry recipe that rivals the ones you can order at your favorite Thai restaurant.
Makes 4 servings
- 1 ½ tablespoons coconut oil
- ½ cup finely chopped shallots
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- ¼ cup plus 1/8 cup creamy peanut butter
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon Thai red curry paste
- 1 ½ cups water
- 1 (14-ounce) can coconut milk
- 1 ½ teaspoons lime zest
- 2 tablespoons brown sugar
- 2 teaspoons sea salt
- 1/2 (14-ounce) package extra firm tofu, drained and cut into 1-inch wide x 1/4 inch thick pieces, fry in coconut oil until browned.
- 1 sweet potato, peeled and cut into ½ -inch cubes
- 1 to 2 cups Cauliflower (par boiled)
- 1 bunch kale, cut or torn into bite-size pieces
- 2 sprigs of Thai basil cut in thirds
Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined. Add tofu, Thai basil, cauliflower, sweet potato, and kale, and bring to a boil stirring frequently. Let simmer, uncovered for about 20 minutes or until sweet potatoes are cooked through. Adjust the seasoning to taste. Serve over Jasmine rice.