Panang Curry with Tofu (Gaeng Panang Tofu)
Panang is one of the popular currys in the Thai cuisine. It is typically found in central and southern regions of Thailand. Im comparison to other Thai Currys like The Red, Green or Yellow Curry, the Panang Curry is cooked without many ingredients. Traditionally pork, chicken or beef it is cooked in a coconut based sauce. There is no need in adding some vegetables. For our recipe we use a vegan homemade Currypaste for the sauce. The main ingredient is smoked tofu wich gives the Panang Curry a special smoky flavor in the end.
1 block smoked tofu, diced
500 ml coconut cream
100 g peanuts, unsalted
75 g peas
2 tbs peanut oil
4 tbs Panang Curry Paste
2 tbs dark soy sauce
4 kaffir lime leaves, chopped, without string
2 tbs palm sugar
2 red Thai chilis, chopped, for serving
½ bunch Thai basil leaves, for serving
First use a kitchen machine to mix coconut cream with peanuts to get an even more creamy base for the curry. Set aside.
Next heat oil in a pan or wok and add curry paste. Now stir in tofu, palm sugar and lime leaves and stir fry for 2 minutes on high heat until golden brown.
Deglaze with coconut cream / peanut mixture and add peas. Simmer for 5 minutes on low to medium heat.
Finally season with soy sauce and serve with fresh Thai basil leaves, Thai chilis next to fresh cooked Jasmin rice.
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