Tofu and Vegetable Penang Curry

Tofu and Vegetable Penang Curry

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Course: Main Course
Keyword: Asian, curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 People


  • pan
  • Knife
  • Cutting Board

Adjust Servings


  • 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

Optional Ingredients

  • 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.

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