Ingredients
Ingredients:
3 tbspoons panang curry paste
1/2 cup coconut milk
1/2 tspoon soy sauce
1/2 tspoon lime zest
1/2 tspoon sugar
2 Tbls peanut butter
1/2 pack tofu - cubed
2 Carots sliced thin on the bias
8-10 mushrooms - chopped
1 red pepper - chopped
1 dried whole red chillies
salt to taste
2 tbspoon oil
fresh cliantro - chopped for garnish
Thai rice
For Panang curry paste
2 dried chillies
1 medium shallots (finely chopped)
2 cloves of garlic (finely chopped)
1/2 tspoon ginger (finely chopped)
1/2 tspoon lime zest
1 tspoon cilantro roots and stalks (not the leaves)
pinch cumin seeds
pinch whole white pepper
pinch of clove
pinch of cinnamon
bit of star anise
Preparation
Method: Heat half the oil in a thick bottomed pan and saute the tofu till they turn golden. You can also deep fry them, but I rarely deep fry anything at home.
Mix the panang curry paste in a mortar and pestle or roughly grind it in a mixer. Set it aside.
Heat the rest of the oil and temper it with red chilli. Add the panang curry paste and saute for a couple of minutes. Then add the coconut milk and let it cook on medium heat (closed lid) for 4-5 minutes. Then add soy sauce, lime zest, sugar and salt.
Add tofu and the vegetables and cook till the vegetables are done and the curry has a thick sauce.
In the meantime, boil rice noodles as per the package instructions.
Serve the tofu panang curry over rice noodles and garnish with fresh cilantro.
