Panang Curry with Crispy Tofu
A rich, creamy panang-style curry with crispy baked tofu and fresh vegetables. Big Thai restaurant flavor, simple ingredients.
Servings: 4
Calories: 393kcal
Equipment
Ingredients
For the crispy tofu:
- 1 block extra-firm tofu 14 oz
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
For the curry:
- 1 tbsp olive oil
- ½ onion diced (about ¾ cup)
- 1 red bell pepper cut in ½" strips
- 1 green bell pepper cut in ½" strips
- 1 cup fresh or frozen green beans cut in 1" pieces
- 3 garlic cloves minced
- 1 tbsp fresh grated ginger
- 2 oz red Thai curry paste
- 1 tbsp smooth peanut butter
- 1 can full-fat coconut milk 13.5 oz
- 2 tsp sriracha or 1 tsp for less heat
- 2 cups fresh spinach
- Zest of 1 lime
- 2 tbsp lime juice
- Salt to taste
- Fresh Thai basil or cilantro for garnish
Instructions
- Prepare the crispy tofu following the crispy baked tofu recipe. While the tofu bakes, make the curry.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook until soft, about 5 minutes.
- Add the bell peppers, green beans, and another pinch of salt. Cook until softened, about 10 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Add the curry paste, peanut butter, coconut milk, and sriracha. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10 minutes.
- Add the spinach, tofu, and lime zest. Stir until the spinach is wilted and the tofu is warmed through.
- Finish with lime juice and adjust salt to taste. Garnish with Thai basil or cilantro and serve over brown rice or quinoa.
Notes
Follow the Cooking Timeline in the post above for the smoothest cooking experience. It's designed to make the most of your hands-off time while the tofu presses and bakes.
- For a milder curry, use 1 tsp sriracha or omit it entirely.
- Chicken can be substituted for tofu. Cook through before adding the coconut milk. Shrimp is another great option; add it in the last few minutes of simmering just until pink and cooked through.
- Leftovers keep in an airtight container in the fridge for up to 4 days.
- For best results, store the tofu and curry sauce separately and combine when reheating.
- Coconut milk is high in saturated fat. For a lighter version, use light coconut milk, though the sauce will be less rich.
Nutrition
Calories: 393kcal | Total Carbohydrate: 18g | Protein: 13g | Total Fat: 33g | Saturated Fat: 20g | Sodium: 414mg | Potassium: 700mg | Dietary Fiber: 3g | Total Sugars: 6g | Vitamin A: 4878IU | Vitamin C: 77mg | Calcium: 110mg | Iron: 6mg