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Tofu with Panang Curry
January 3, 2016
This really is the quickest, most delicious tofu ever! Even if your not a fan of tofu ~ try this one.
Ingredients
2 or 3 tablespoons Panang curry paste* (depending on your threshold for heat), or your favorite curry paste
2 cans coconut milk (don’t cheat yourself by opting for the “lite” version!)
1 pound firm tofu, cut into bite-size cubes (not too large, not too small)
1 handful basil leaves, torn or coarsely chopped (no smaller than half-inch pieces)
Directions
Put the curry paste and coconut milk in a small to medium saucepan over medium-high heat. Stir until the curry paste dissolves into the coconut milk and the mixture comes to a boil.
Adjust the heat to maintain a respectable simmer, and cook until the mixture has thickened slightly, about 5 minutes.
Add the tofu and stir gently until hot.
Remove from the heat and stir in the basil and lime juice. Serve at once (serves 2).
This recipe is from chef and author Alan Roettinger http://alanroettinger.com/
Alan's Notes: I use and recommend “Maesri” brand Panang curry paste. It has a very good texture, slightly wet, with a bright fresh taste, and it doesn’t have any shrimp paste added, as other brands do. You may need to go to an Asian market to find this brand, but it’s truly worth the effort. You can also order it online, but be prepared to pay three times as much (plus shipping).
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