Panang Curry with Tofu (Kaeng Phanaeng)

4 SERVINGS
gluten free Vegan lactose free

Ingredients
1 package tofu, diced
4 potatos, diced
500 ml coconut milk
500 ml creamy coconut milk
3 tbs peanut oil
4 tbs panang curry paste
2 tbs dark soy sauce
5 kaffir lime leaves, chopped – without string
2 tbs palm sugar
4 red Thai chilis, chopped
½ cup roasted peanuts
Fresh Thai basil leaves

Panang Curry with Tofu (Kaeng Phanaeng – แกงพะแนง)

The Panang Curry maybe has its english name from the Malaysian island Penang. But the curry is not Malayian it is Thai. And like all other Thai Currys the Panang Curry is very easy to make. You just need some “basic ingredients” and the Panang Curry Paste.

Heat oil in a pan or wok and add curry paste.
Stir fry tofu, chilis, palm sugar and potatoes on high heat for 5 minutes until it is golden brown.
Pour in coconut milk and potatoes. Simmer for 15 minutes.
Flavor with soy sauce and serve with fresh basil leaves and roasted peanuts.

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