A vibrant Thai feast in a single pot – that’s what this Panang Curry with Air-Fried Tofu delivers. It’s a delightful mix of spicy, creamy, and aromatic flavors that’ll transport your taste buds to the streets of Thailand. To start, we heat up a couple of tablespoons of vegetable oil in a pan. Then, we introduce the star of the show: Maesri Panang Curry Paste. This magical blend of red chilies, lemongrass, and spices infuses the oil with a fragrant kick, setting the stage for an explosion of flavors. Next, in goes the Thai Kitchen Organic Coconut Milk, creating a luscious and creamy base for our curry. The coconut milk balances the heat from the curry paste, adding a touch of sweetness to the mix.
Now, let’s load up the curry with a rainbow of veggies. Sliced carrots, diced potatoes, chestnuts, bell peppers, broccoli, and thinly sliced onions join the party. These veggies soak up the curry goodness, becoming tender and flavorful. As the curry simmers away, we add a tablespoon of peanut butter, enhancing the richness and adding a nutty undertone. The peanut butter blends seamlessly with the coconut milk, creating a velvety texture that’s simply irresistible. To brighten things up, we squeeze in fresh lemon juice, adding a zesty kick that cuts through the richness of the curry. A pinch of salt ensures the flavors dance harmoniously on your palate.
But we’re not done yet – enter the air-fried tofu. Cubes of extra firm tofu are crisped to perfection, providing a satisfying crunch with every bite. Folded gently into the curry, they absorb the flavors, creating a delightful contrast to the creamy sauce. Finally, we top it off with a handful of fresh basil leaves and chopped coriander for an herby finish. The result? A symphony of flavors that will transport you to the bustling streets of Thailand. Serve it over a bed of steamed rice, and you’ve got a hearty and mouthwatering Panang Curry that’s as comforting as it is exotic.
Vegan Panang Curry
Ingredients
- 2 tbsp oil
- 2 cloves garlic minced
- 4 oz Panang Curry Paste Maesri
- 1 can 13.5 oz Organic Coconut Milk (Thai Kitchen)
- 1 large carrot sliced
- 1 medium potato diced
- 1/2 cup chestnuts roasted & cooked (I have used Galil Brands)
- 1/2 bell pepper sliced
- 1 cup broccoli florets
- 1 onion thinly sliced
- 1/4 cup fresh coriander leaves chopped
- 2 tbsp lemon juice
- Salt to taste
- 1 tbsp peanut butter Skippy
- Thai basil leaves for garnish optional
- Red chili flakes or fresh red chili sliced, to taste
- 1/2 block extra firm tofu air-fried and cubed
Instructions
- Heat 2 tbsp oil in a large pan or wok over medium heat.
- Add 4 oz of Maesri Panang Curry Paste to the pan and stir-fry for about 1-2 minutes until fragrant.
- Pour in half of the coconut milk (approximately 6.75 oz), stirring well to combine with the curry paste.
- Add the sliced carrots, diced potatoes, chestnuts, bell pepper, broccoli, onion, and minced garlic to the pan. Stir to coat the vegetables with the curry mixture.
- Cover the pan and let the vegetables simmer for about 15-20 minutes, or until they are tender. Stir occasionally to prevent sticking.
- Once the vegetables are cooked, add the remaining coconut milk and stir to combine.
- Stir in 1 tbsp of peanut butter, allowing it to melt and mix well with the curry.
- Season the curry with salt to taste and stir in 2 tbsp of lemon juice for acidity.
- Add red chili flakes or sliced fresh red chili to increase the spice level. Adjust according to your heat preference.
- Gently fold in the air-fried tofu cubes.
- Sprinkle chopped coriander leaves and add the fresh basil leaves to the curry. Stir gently.
