Panaeng Curry is one of my favorite Thai curries because it’s creamy, mild and not as spicy as other Thai curries. Panaeng curry paste has peanuts and the usual Thai ingredients like lemon grass, galangal, garlic, coriander seeds etc.

This curry usually is drier than most Thai curries. Its dryness is acieved by reduction, which, at the end, leaves the curry with an intense taste.

I usually double the ingredients for the curry paste and freeze half of it in freezer safe container or in a ziploc bag for later use. Recipe from Buddha’s Table.

 

Panaeng Curry with Tofu & Peppers
Panaeng Curry with Tofu & Peppers
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Panaeng Curry with Tofu & Peppers
Panaeng Curry with Tofu & Peppers
Yum
Print Recipe
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 30 minutes
Cook Time
30 minutes
Ingredients
For the Panaeng Curry Paste:
  • 6 - 8 Chilies Dried Red - large (New Mexico, California or any Indian chili should work)
  • 1 tbsp Coriander seeds
  • 2 tsps Cumin seeds
  • 3 tbsps Peanuts Roaste d
  • 2 tbsps lemongrass - chopped, tender midsection only
  • 2 tbsps Shallots - chopped
  • 2 tbsps garlic - chopped
  • 1 tbsp Chilies Red Thai - chopped (optional, for more heat)
  • 1 tbsp galangal (I bought canned galangal from Whole Foods, you can substitute with regular ginger)
  • kaffir lime leaves or skin - 1tbsp (substitute with grated lime zest)
  • 1 tbsp cilantro Fresh roots or stems - , chopped
  • 1 tsp salt
For the Curry:
  • firm tofu Extra firm or - 2 cups, diced into ¼" pieces
  • 2 cups coconut milk
  • ¼ cup soy sauce Light
  • 3 tbsps brown sugar
  • 1 onion - large, thinly sliced
  • 1 red bell pepper - medium, thinly sliced (I used one small green & red bell pepper)
  • 3 tbsps Peanuts Roasted - finely chopped
  • 1 cup coconut cream (I did not use this)
  • thai basil - for garnish (I used regular basil)
  • to taste salt
Servings: serving
Instructions
  1. Make the Curry Paste: Stem and seed the dried red chilies. Soak them in warm water for 10-15 minutes or until soft. Drain and squeeze dry.
  2. Dry roast the coriander and cumin seeds until fragrant, about 3-5 minutes.
  3. Grind all the ingredients into a smooth paste using small amount of water to facilitate blending. Use immediately or freeze for later use.
  4. For the Curry: Heat 2tbsp oil in a saucepan over medium heat. Add the chopped onions and peppers. Cook for 5 minutes.
  5. Add the curry paste and cook 2-3 minutes or until fragrant.
  6. Add the tofu and stir until well coated with the curry paste.
  7. Stir in the coconut milk, soy sauce and brown sugar. Bring the mixture to a boil, reduce the heat and simmer 15-20 minutes or until somewhat thickened and the veggies are cooked through.
  8. Stir in the coconut cream (if using) and remove from heat.
  9. Garnish with basil leaves and serve with steamed rice.
Recipe Notes

 

 

Sending this delicious Thai dish over to this month's Dish It Out -- Tofu & Peppers event being hosted by Usha.

 

 

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