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Panang Tofu Curry

Jeanne Thiel Kelley
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 cups

1/4- to 1/3-inch-thick slices peeled carrots

4

Garlic cloves

2 tbsp

Ginger

1

Red bell pepper, cut into 3/4-inch pieces, large

1/2 cup

Shallots

2 14 ounce packages

Tofu, organic firm

1

13-1/2- to 14-ounce can Coconut milk, organic light

1/4 cup

Peanut butter, organic

1 tsp

Chili paste, hot

1 tbsp

Golden brown sugar, firmly packed

2 tsp

Turmeric

1 1/2 tbsp

Olive oil

1 tsp

Cumin, ground

1 cup

Water

3

Kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel