Vegetable and Tofu Thai Panang Curry

So many flavors and aromas, filling, and savory - you'll have to have more than 1 bowl!

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Ingredients

• 24 oz. Firm Tofu, chopped into 1 inch cubes

• ½ Yellow Onion, sliced thinly

• 5 Cloves of Garlic

• ½ inch Galangal, sliced

• 1 tbsp. Lemongrass Paste

• 1 jar Panang Curry Paste

• 30 oz. of full fat Coconut Milk, or two 15 oz. cans

• 2 Red Peppers, sliced

• 15 oz. can Baby Corn, drained

• 15 oz. can Pineapple Chunks, drained

• 3 cups of Long Green Beans

• 1 Large Carrot, peeled and sliced

• 6-8 Kaffir Lime Leaves

• ¼ cup Thai Basil Leaves

• 1 tbsp. Unsalted Peanut Butter

• 1 tbsp. Mushroom Soy Sauce

• 1 tbsp. Coconut Palm Sugar

Instructions

1. First, drain your tofu by placing it on a plate with a napkin and a heavy item on top. This will remove any excess water. Drain for about 10 minutes.

2. While the tofu drains, cut the onions, galangal, garlic, green beans, red peppers, eand carrots. Drain pineapple chunks and baby corn. Set aside.

3. Once the tofu has drained, dice it into 1 inch cubes. Set aside.

4. Next, heat a large pan or wok on medium-high heat with some olive oil. Toss in the onions and galangal and saute for about 1-2 minutes, then add in minced garlic and lemongrass paste. Saute for an additional 1-2 minutes.

5. Now add in the vegetables - carrots, green beans, bell peppers, baby corn, and pineapple chunks. Saute for about 2-3 minutes.

6. While the vegetables saute, open the can of panang curry paste. Push the vegetables to the one side of the pot, and add the paste. Cook/saute for about 1-2 minutes to allow flavor to release.

7. Next add in the peanutbutter, coconut palm sugar, and mushroom soy sauce. Mix together, and then combine with vegetables. Continue to stir until vegetables are coated evenly. Then add in the kaffir leaves and mix. NOTE: Squeeze the leaves in your fist prior to throwing in into the pot to release the aroma and flavor.

8. Now add in coconut milk into two parts. I poured in about 2 cups first to allow the curry paste to mix with the milk. After stirring everything around for about 1-2 minutes, I added the remaining coconut milk.

9. Lower heat to medium-low, cover, and simmer for 20 minutes. Check on the curry every so often and give it a quick stir.

10. The last 5 minutes, add the tofu and basil leaves to the pot. Simmer for the remaining time.

11. Once the curry is done, turn off the heat and serve hot over rice. Enjoy!