VEGETARIAN PANANG CURRY PASTE RECIPES

Name: Vegetarian Panang Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 1/2 tablespoons canola oil; 1/2 cup finely chopped shallot; 1 tablespoon grated fresh ginger; 4 garlic cloves, minced; 1/4 cup peanut butter (creamy or chunky); 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon Thai red curry paste; 1 1/2 cups water; 1 (14 ounce) can coconut milk; 1 1/2 teaspoons lime zest; 2 tablespoons brown sugar or 2 tablespoons maple syrup; 2 teaspoons sea salt; 1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes; 1 sweet potato, peeled and cut into 1/2 -inch cubes; 1 bunch kale, cut into bite-size pieces; 1 tablespoon fresh lime juice; 1/2 cup roasted cashews

VEGETARIAN PANANG CURRY RECIPE - FOOD.COM

Vegetarian Panang Curry Recipe - Food.com image

Make and share this Vegetarian Panang Curry recipe from Food.com.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 tablespoons canola oil
1/2 cup finely chopped shallot
1 tablespoon grated fresh ginger
4 garlic cloves, minced
1/4 cup peanut butter (creamy or chunky)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Thai red curry paste
1 1/2 cups water
1 (14 ounce) can coconut milk
1 1/2 teaspoons lime zest
2 tablespoons brown sugar or 2 tablespoons maple syrup
2 teaspoons sea salt
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1/2 -inch cubes
1 bunch kale, cut into bite-size pieces
1 tablespoon fresh lime juice
1/2 cup roasted cashews

Steps:

Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
Garnish with cashews and serve over rice or quinoa.

Nutrition Facts : Calories 785, FatContent 43, SaturatedFatContent 20.6, CholesterolContent 0, SodiumContent 1444.1, CarbohydrateContent 89.8, FiberContent 5, SugarContent 64.5, ProteinContent 19.1

PANANG CURRY WITH TOFU AND VEGETABLES RECIPE | ALLRECIPES

Panang Curry with Tofu and Vegetables Recipe | Allrecipes image

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Provided by Van Dana

Categories World Cuisine Asian

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 42 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2?½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

Steps:

Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
Serve panang curry over brown rice.

Nutrition Facts : Calories 765.2 calories, CarbohydrateContent 90.6 g, FatContent 38.5 g, FiberContent 8.4 g, ProteinContent 20.6 g, SaturatedFatContent 21.3 g, SodiumContent 749.3 mg, SugarContent 7.8 g

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