Panang Tofu Curry

Panang Tofu Curry
Photo by Kana Okada and Craig Cutler

Ingredients

  • 3 kaffir lime leaves
  • 4 cloves garlic
  • ¼ cup organic peanut butter
  • 2 teaspoons turmeric
  • 1 ½ cups carrots
  • ½ cup shallots
  • 1 ½ tablespoons olive oil
  • + 8 more ingredients
    • 2 tablespoons ginger
    • 1 teaspoon hot chili paste (such as sambal oelek)*
    • 1 cup water
    • 1 13 1/2-to 14-ounce can organic light coconut milk
    • 2 irm tofu
    • 1 teaspoon ground cumin
    • 1 tablespoon (firmly packed) golden brown sugar
    • 1 large red bell pepper

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar...

View full recipe at Epicurious

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