Thai Tofu Panang Curry

A vegetarian Panang adaptation with tofu, red pepper and a thick coconut-peanut sauce, served with jasmine rice.
Prep: 15 min · Cook: 25 min · 4 servings
Equipment: Large non-stick frying pan

• 600g firm tofu, drained and patted dry
• 240g dry jasmine rice
• 300ml canned coconut milk (about 18% fat)
• 45g vegan Panang curry paste, free of shrimp and fish
• 200g red pepper, thinly sliced
• 25g roasted unsalted peanuts, ground finely
• 15g neutral oil
• 20g light soy sauce
• 10g brown sugar
• 4 makrut lime leaves (2g), central ribs removed and leaves finely shredded
• 50ml water, only if needed

1. 1

   Cook the rice according to its packet. Cut the dry tofu into 2cm cubes. Heat the oil in a large non-stick frying pan and brown the tofu for 7–8 minutes, turning gently, then transfer it to a plate.

2. 2

   Add the pepper to the pan and cook for 2–3 minutes. Move it aside, add the Panang paste and stir for 1 minute, loosening it with a spoonful of the measured coconut milk if needed.

3. 3

   Stir in the remaining coconut milk, ground peanuts, soy sauce, sugar and most of the shredded lime leaves. Simmer gently for 4–5 minutes so the sauce thickens.

4. 4

   Return the tofu to the pan and fold through the sauce. Heat for another 3–4 minutes until piping hot. Use the measured water a little at a time only if the sauce becomes too thick; it should coat the tofu rather than form a soup.

5. 5

   Taste and adjust seasoning if desired, then divide into four portions with the rice and remaining lime leaf shreds. This version includes red pepper as a practical vegetable addition.

Storage & reheating

Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or below. Keep the curry for up to 3 days. Cool the rice within 1 hour, refrigerate separately and use within 24 hours; reheat it only once until steaming hot throughout. Freeze the main dish for up to 2 months for best quality; thaw overnight in the fridge. Tofu becomes firmer after freezing. Add a splash of water before reheating. Reheat the main dish until every part reaches 74°C, stirring or turning halfway.

Substitutions

Check the paste ingredients: many Panang pastes contain shrimp or fish and are not vegetarian. This recipe contains peanuts and soy; soy sauce may also contain wheat. If vegan Panang paste is unavailable, use vegan red curry paste with a little toasted ground cumin and coriander for a different shortcut version. Substitutions change nutrition.

Estimated nutrition per serving

679 kcal · 34g protein · 63.1g carbs · 34.4g fat · 6.2g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance · FSA rice guidance