Vegan Panang Curry with Tofu & Vegetables
This authentic vegan panang curry with tofu and vegetables is rich and creamy, with a balance of sweet and spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai curry served with jasmine rice is a hit with the whole family.
INGREDIENTS
â–¢ 14 ounces of Tofu Extra Firm
â–¢ 1 tablespoon Oil
▢ 3–4 tablespoon of Curry curry paste; adjust the amount based on spice preference
â–¢ 1 can Coconut Milk, 14oz
â–¢ 1 tablespoon Peanut Butter
â–¢ 1 tablespoon Brown Sugar
â–¢ 2 tablespoon Soy Sauce, or Tamari for gluten-free
▢ 8–10 Kaffir Lime leaves; crush to release oil
â–¢ 1 cup Green Bell Pepper, seeds removed and cut into 1-inch squares
â–¢ 1 cup Red Bell Pepper, seeds removed and cut into 1-inch squares
â–¢ 1 cup Broccoli, cut into florets
â–¢ 1 cup Zucchini, slit in half and sliced, optional
▢ 12–15 Thai Basil Leaves
â–¢ 1 tablespoon Lime juice
â–¢ Peanuts, crushed, to garnish
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