Oh I think you are really going to love this one. I spent last summer in Colorado and I was just absolutely addicted to the Panang Curry they served at this Thai place that was a block from my apartment. I went there way.too.much. Let’s just leave it at that.
This is a veggie version of that amazing dish. I truly loved making it at home! Enjoy!
Veggie Panang Curry adapted from Running on Real Food
- 1 white onion, diced
- 6 cloves garlic, minced
- 2 cups chopped carrots
- 1 small zucchini, diced
- 1 red pepper, sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 2 tsp salt
- 1/4 C. tomato paste
- 1 1/2 C. veggie broth
- 1 can light coconut milk
- 1 TBS. pure maple syrup
- 1/3 cup natural peanut butter
- squeeze of Sriracha
- 1 package firm tofu, cubed
- Serve with brown rice or another grain of your choice
- Add the diced onion, diced carrot, and minced garlic to a skillet and cook over medium heat in in a little water until the veggies start to soften, about 5 minutes. Add additional water if needed to keep veggies from sticking to pan.
- Add the zucchini and red pepper and stir to combine, again, adding water if needed to prevent sticking.
- Add the tomato paste, curry powder, turmeric and salt. Stir to combine and cook for a few more minutes.
- Add the veggie broth and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy, about 15 minutes or so. Stir occasionally.
- Stir in the maple syrup, peanut butter, Sriracha, and cubed tofu and cook for a few more minutes until the peanut butter is mixed in and the tofu is heated through.
- Serve with brown rice or another grain of your choice.