Panang Curry with Tofu (Kaeng Phanaeng)

Panang Curry with Tofu (Kaeng Phanaeng)

The Panang Curry maybe has its english name from the Malaysian island Penang. Nobody knows if this is right or not but we know that this creamy curry is not Malayian it is Thai. And like all other Thai Currys this vegan Curry is very easy to make. You just need some basic ingredients including the Panang Curry Paste.

 
 

4 SERVINGS
gluten free meat 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
2 red Thai chilis, chopped
½ cup roasted peanuts
Fresh Thai basil leaves

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.

Deglaze with coconut milk and add potatoes. Simmer for 15 minutes until potato dice are cooked through.

Season with soy sauce and serve with fresh basil leaves, fresh Thai chili and roasted peanuts.

Print Friendly, PDF & Email

Leave a Reply