- Cutting Board
- 1 batch crispy baked tofu
- 1 cup brown jasmine rice or long-grain brown rice rinsed
- 1 Tbsp coconut oil or olive oil
- 1 cup small white or yellow onion chopped
- 1 pinch salt more to taste
- 1 cup bell peppers sliced into thin strips
- 1 cup carrots peeled and sliced
- 2 cloves garlic pressed or minced
- 1 to 2 Tbsp panang curry paste You can find paste recipe on the blog page
- 1 can regular coconut milk 14oz
- ½ cup water
- 2 Tbsp peanut butter
- 1 Tbsp tamari
- 1 ½ tsp coconut sugar
- 2 tsp fresh lime juice to taste
- fresh Thai basil garnish
- sriracha or chili garlic sauce garnish
- To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil, the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
- Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you’re adding crispy tofu, stir it in now.
- Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
- Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.