Ingredients
Equipment
Method
- Begin by pressing the tofu to remove excess moisture. Once pressed, cut it into cubes.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toss in the sliced red bell pepper and green beans. Cook for 3-4 minutes, stirring occasionally.
- Add the cubed tofu to the pot, gently mixing to combine with the vegetables.
- Pour in the coconut milk and add the Panang curry paste, stirring until everything is evenly coated.
- Stir in the soy sauce, brown sugar, and lime juice, letting the mixture come to a gentle simmer.
- Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed. Serve hot over cooked rice or quinoa, garnished with fresh basil leaves.
Notes
Storage & Reheating:
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over low heat, stirring occasionally, until heated through. Variations:
- Add chopped carrots or zucchini for extra vegetables.
- Substitute the tofu with chickpeas for a different protein source.
- Make it spicier by adding sliced red chilies or a pinch of cayenne pepper.
- Serve with naan bread instead of rice or quinoa.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over low heat, stirring occasionally, until heated through. Variations:
- Add chopped carrots or zucchini for extra vegetables.
- Substitute the tofu with chickpeas for a different protein source.
- Make it spicier by adding sliced red chilies or a pinch of cayenne pepper.
- Serve with naan bread instead of rice or quinoa.