Thai Panang Curry with Tofu

Does it get any better than a savory Thai broth with coconut milk and spices? This recipe is easy to make and doesn’t take long to throw together. For the curry paste I like to go to the local Thai market which saves me time but doesn’t skimp on flavor. Panang is moderately spicy and seasoned with turmeric, cloves, cinnamon, nutmeg and other savory spices. I chose tofu for this dish but chicken or beef can be substituted for the protein. This curry reminded me a bit of Indian curries since they often use the same spice profile. I served it with rice and garnished with plenty of fish sauce, fresh mint, lime juice and Thai basil.

Thai Panang Curry with Tofu
(Makes 2-3 Servings)
Printable Version

Ingredients:

• 4-5 purple shallots, minced
• 2 inch knob galangal or ginger, minced
• 2 cloves garlic, minced
• 1 tbsp chili oil
• 4 tbsp panang curry paste
• 1/4 cup fish sauce
• 3 cups chicken or vegetable stock
• 2 tbsp tomato paste
• 2 tsp shrimp paste
• 2 Thai red chili, lightly toasted and minced
• 15 oz. coconut milk with cream
• 1 package extra firm tofu, cubed and drained
• 1 yellow bell pepper, sliced thin
• 2-3 kaffir lime leaves
• 1 kaffir lime, juice
• 1/4 tsp cinnamon
• 1/4 tsp cloves, ground
• 1/2 tsp turmeric
• 1/4 tsp coriander
• 1/4 tsp nutmeg
• 1/4 paprika
• 1/4 tsp cumin
• handful fresh mint
• handful fresh basil
• 2 servings jasmine rice, cooked as directed on the package

Directions:

1. Mix the cinnamon, cloves, turmeric, coriander, nutmeg, paprika and cumin in a bowl.
2. In a medium sauce pot, heat the chili oil and add the shallot, ginger and garlic.
3. Stir in the panang curry paste, shrimp paste and tomato paste.
4. Add a few tablespoons of coconut cream and stir.
5. Stir in the dry spices and heat until fragrant, about a minute.
6. Add the tofu, toasted chilies, coconut milk, chicken broth, fish sauce, kaffir lime leaves, and bell pepper.
7. Stir, cover and bring to a low boil.
8. Turn down the heat and simmer for 20 minutes, or until the pepper is fork tender.
9. Remove from heat and stir in the lime juice.
10. Garnish with fresh mint, basil and serve with rice and extra fish sauce.