Name: Panang Curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Ingredients: 5 count garlic cloves; 1 count shallot; 1/4 tsp turmeric powder; 1 count thumb-size piece galangal (10 g); 1 tsp coriander seeds; 1 tbsp lime zest; 1 count lemon grass stalk (white part only); 10 count large dried red chili peppers; 2 tbsp roasted peanuts; 12 oz fried tofu; 2 cups light coconut milk (or 14 oz can); 2 tbsp Panang curry paste; 1 count lime (peeled and sliced thinly); 1 tbsp palm sugar; 3 tsp fish sauce (or more to taste)

Yields1 Serving

Prep Time10 minsCook Time10 minsTotal Time20 mins

Directions

Curry Paste

Blend all the ingredients for the curry paste together with a 1/4 cup of water until a paste forms. You will be able to have more curry paste leftover as you only use 2 tbsp for this recipe. Store in the fridge for a couple weeks.

Panang Curry

In a medium pan, boil the coconut milk on medium heat.

Add 2 tbsp (or more to taste) of curry paste to the coconut milk and stir around for a couple minutes.

Add the fish sauce and palm sugar. Also, add in the tofu and simmer for about 5 minutes. Enjoy over rice!

CategoryDinner, Lunch

Ingredients

Curry Paste

5 count garlic cloves

1 count shallot

1/4 tsp turmeric powder

1 count thumb-size piece galangal (10 g)

1 tsp coriander seeds

1 tbsp lime zest

1 count lemon grass stalk (white part only)

10 count large dried red chili peppers

2 tbsp roasted peanuts

Panang Curry

12 oz fried tofu

2 cups light coconut milk (or 14 oz can)

2 tbsp Panang curry paste

1 count lime (peeled and sliced thinly)

1 tbsp palm sugar

3 tsp fish sauce (or more to taste)

Nutrition Facts

1 servings

Serving size

6 servings

Amount per serving
Calories221

% Daily Value *
Total Fat 16g21%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 0mg
Sodium 456mg20%
Total Carbohydrate 11g4%
Dietary Fiber 3g11%
Total Sugars 5g
Protein 10g

Potassium 124mg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients
Curry Paste
5 count garlic cloves
1 count shallot
1/4 tsp turmeric powder
1 count thumb-size piece galangal (10 g)
1 tsp coriander seeds
1 tbsp lime zest
1 count lemon grass stalk (white part only)
10 count large dried red chili peppers
2 tbsp roasted peanuts
Panang Curry
12 oz fried tofu
2 cups light coconut milk (or 14 oz can)
2 tbsp Panang curry paste
1 count lime (peeled and sliced thinly)
1 tbsp palm sugar
3 tsp fish sauce (or more to taste)

Directions
Curry Paste
1
Blend all the ingredients for the curry paste together with a 1/4 cup of water until a paste forms. You will be able to have more curry paste leftover as you only use 2 tbsp for this recipe. Store in the fridge for a couple weeks.

Panang Curry
2
In a medium pan, boil the coconut milk on medium heat.

3
Add 2 tbsp (or more to taste) of curry paste to the coconut milk and stir around for a couple minutes.

4
Add the fish sauce and palm sugar. Also, add in the tofu and simmer for about 5 minutes. Enjoy over rice!

Notes

Panang Curry
Ingredients Directions

Panang Curry

Directions

Ingredients

Ingredients

Directions

Notes

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