Panang Curry with Tofu

We absolutely love curry dishes of all kinds. Since we have been reminiscing of our Thailand trip, and all of the glorious dishes we learned at a cooking school there, we knew we needed to add a curry dish on the explorative menu. Panang curry with tofu tops both of our lists for favorite Thai curry options, so that was the easy choice! We were so pleasantly surprised how easy this dish was to make. Bonus, it honestly tastes better than the one we typically order at our local Thai restaurant!

If you don’t live near a local grocer that carries Thai ingredients, you will need to order a few of these in advance of cooking. The red curry paste is an absolute must, as well as the fish sauce (vegan options) and ideally the Thai basil leaves. The recipe we learned in Thailand called for kaffir lime leaves, so if you can use that instead of lime juice the flavor would be much more enhanced. Once you have a few of these in stock, you will be ready to start cooking!

The measurements and recipe specifics for our Panang Curry with Tofu can be found in the recipe card below.

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Ingredients

1 lb tofu (chopped)
3 cloves garlic (minced)
2 T coconut oil
4 oz red curry paste
2 T lime juice
1 t sugar
13.5 oz coconut milk
4.5 oz coconut cream
1 T fish sauce (vegan)
1/2 C Thai basil leaves (you can substitute in regular basil leaves, but it won’t bring the authentic flavors out quite as well)
You can add in any vegetables that you may like. Suggestions: red bell pepper and carrots, or green peas and carrots.