Panang Curry with Tofu and Vegetables

Ingredients and Weight:

• Tofu, extra firm, 14 ounces
• Red bell pepper, 8 ounces, sliced
• Zucchini, 8 ounces, sliced
• Butternut squash, 6 ounces, peeled and cubed
• Coconut milk, unsweetened, 14 ounces
• Panang curry paste, 2 tablespoons
• Vegetable broth, 1 cup
• Fish sauce, 1 tablespoon
• Palm sugar or brown sugar, 1 tablespoon
• Lime juice, 2 tablespoons
• Cilantro, chopped, for garnish
• Basil, chopped, for garnish

Preparation Time:

20 minutes

Cooking Time:

25 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Press the tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
2. In a large skillet or wok over medium heat, heat 1 tablespoon of vegetable oil. Add the tofu and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet and heat over medium heat. Add the bell pepper, zucchini, and butternut squash and cook until tender, about 5 minutes.
4. Stir in the coconut milk, curry paste, vegetable broth, fish sauce, palm sugar, and lime juice. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the tofu back to the skillet and cook for an additional 5 minutes, or until heated through.
6. Serve over rice, garnished with cilantro and basil.

Nutritional Information:

• Calories: 300 per serving (based on 8 servings)
• Fat: 15 grams
• Protein: 15 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams

Dish Characteristics:

• Creamy and flavorful curry sauce
• Tender tofu and vegetables
• Vibrant red and green colors
• Fresh cilantro and basil aroma

User Comments:

• "This curry is so delicious and easy to make! I love the combination of tofu and vegetables."
• "The curry paste gives this dish a perfect amount of spice."
• "I've made this recipe several times and it's always a hit with my guests."
• "I like to add extra coconut milk to make the sauce even more creamy."
• "This dish is a great way to get your daily dose of vegetables."

Special Precautions and Tips:

• If you can't find panang curry paste, you can substitute another type of red curry paste, such as Massaman or Thai red curry.
• If you don't have palm sugar, you can use brown sugar or granulated sugar.
• The curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat over medium heat before serving.