Penang Curry with Tofu
drained (14 oz.)
red curry paste
adjust to taste (spicy)
Chaokoh brand is good
Red Boat 40°N brand is good
light brown sugar
salt & pepper
white or brown rice
Any assortment of raw vegetables can be used. Try mushrooms, zucchini, peas, carrots, peppers, green beans (steamed to al dente), broccoli or cauliflower.
Cut tofu into bite size squares, about 1/2-inch. Heat sauté pan on medium high and add 1 tablespoon oil. Add tofu to pan and cook until lightly browned, about 5 minutes. Remove from pan and set aside.
Add remaining tablespoon oil to sauté pan and add chopped vegetables and cook for 10 minutes or until lightly browned. Remove from pan and add to tofu.
Place red curry paste in a small bowl. Add peanut butter and mix to form a paste. Set aside. Note: Once opened, transfer curry paste to a glass container and refrigerate.
Add 1 cup coconut milk to sauté pan and bring to a boil over medium heat. Add the curry paste and peanut butter and mix until smooth, about 2 minutes.
Add the fish sauce, brown sugar, lime juice, remaining coconut milk, salt and pepper and whisk together. Add the vegetables and tofu and stir to coat.
Add the basil and cook a few more minutes to heat through.
Serve over white or brown rice. Enjoy!