Panang Curry

Name: Panang Curry
Ingredients: 2 tbsp. oil; 2 tbsp. chopped garlic; 1 tsp. grated ginger; 2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (You can purchase the Mae Anong Curry Paste by clicking here); 2 cans coconut milk (13.5 oz. each) *Trader Joe's carries light coconut milk with has 50% less fat than regular coconut milk; 1 tbsp. palm sugar (or brown sugar), (buy here for $2.92); 1 tbsp. reduced sodium soy sauce; 1 1/2 tbsp. lime juice; 1/4 cup roasted and unsalted cashews (buy here for $6.95); 1 cup chopped white mushrooms; 1 cup chopped white/yellow onion; 4 Thai basil leaves; 4 oz. cubed extra firm tofu; 5 broccoli florets; 1 cup red bell pepper; 10 snap peas

16 ingredients

6 steps

Ingredients

2 tbsp. oil
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (You can purchase the Mae Anong Curry Paste by clicking here)
2 cans coconut milk (13.5 oz. each) *Trader Joe's carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar (or brown sugar), (buy here for $2.92)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews (buy here for $6.95)
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
4 oz. cubed extra firm tofu
5 broccoli florets
1 cup red bell pepper
10 snap peas

Directions

1

In a seasoned wok*, heat oil on medium heat.
2

Once hot, add ginger and garlic and let cook until light brown.
3

Stir in curry paste.
4

Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it's just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
5

Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
6

Top with crushed cashews and garnish with Thai basil leaves.