This recipe came from a Thai class I took and it was taught by Nancie McDermott. It was originally made with beef but I try to limit the red meat I eat so I modified it to be vegetable panang and added tofu for protein. It is very quick to make especially if you have all the vegetables chopped ahead. You could easily substitute chicken for the tofu. The red curry paste is very spicy (hot) so I would reccomend adjusting it according to your taste.
As far as ingredients go, I am very picky about what brands I use. I have tried many brands of coconut milk and Chaokoh is my favorite. For curry paste I prefer Maesri Red Curry Paste. Fish sauce has a very unpleasant smell but should not be left out. It adds a distinct flavor to the dish and is not prominent when added to all the other ingredients. You should try to find it in a glass bottle and I like Red Boat which is made in Vietnam.
- 1 pkg. firm tofu drained (14 oz.)
- 2 tablespoons olive oil extra virgin
- 1 1/2 pounds raw vegetables chopped
- 2 tablespoons red curry paste adjust to taste (spicy)
- 1/4 cup peanut butter
- 1 1/2 cups coconut milk Chaokoh brand is good
- 2 tablespoons fish sauce Red Boat 40°N brand is good
- 1 tablespoon light brown sugar
- 1/4 cup basil leaves julienned
- 1/2 whole lime juice only
- salt & pepper to taste
- white or brown rice to accompany