Panang Cucumber Curry

Name: Panang Cucumber Curry
Ingredients: 1 Tbs. canola oil; 1 4-oz. can panang curry paste, such as Maesri; 1 13-oz. can light coconut milk; 3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest; 1 1/2 tsp. low-sodium soy sauce, plus more to taste, optional; 1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into 3/4-inch cubes (2 cups); 1 small red bell pepper, cut into strips (1 cup); 1/2 onion, thinly sliced; 23 cup Thai basil leaves or coarsely chopped sweet basil leaves; 14 oz. extra-firm tofu, drained and cut into 3/4-inch cubes; 1/4 cup coarsely chopped cilantro; 2 tsp. fresh lime juice

12 ingredients

10 steps

Ingredients

1 Tbs. canola oil
1 4-oz. can panang curry paste, such as Maesri
1 13-oz. can light coconut milk
3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest
1 1/2 tsp. low-sodium soy sauce, plus more to taste, optional
1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into 3/4-inch cubes (2 cups)
1 small red bell pepper, cut into strips (1 cup)
1/2 onion, thinly sliced
23 cup Thai basil leaves or coarsely chopped sweet basil leaves
14 oz. extra-firm tofu, drained and cut into 3/4-inch cubes
1/4 cup coarsely chopped cilantro
2 tsp. fresh lime juice

Directions

1

Heat oil in large skillet over medium-low heat.
2

Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often.
3

Stir in coconut milk, kaffir lime leaves, and soy sauce (if using).
4

Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.
5

Add cucumber, bell pepper, and onion to curry sauce.
6

Simmer 10 to 12 minutes, or until cucumber is crisp-tender.
7

Stir in basil, then gently fold in tofu.
8

Simmer 3 minutes, or until tofu is heated through.
9

Stir in cilantro and lime juice.
10

Season with more soy sauce, if desired.