Amanda's Kitchen Recipe Archive

Coconut Red Curry with Tofu
(Panang Tao-hu) Vegan
Preparation:  15-45 minutes
Serves 4-6 (side dish)
 
1. 1 T oil
2. 3 T panang curry paste
3. 2 c. (500 mL) coconut milk
4. 1 T light soy sauce
5. 2-4 keffir lime leaves, shredded
6. 1 tsp palm sugar
7. 1 lb (450 g) cubed tofu (deep fried, optional)
8. (1 c. blanched veggies, optional)
9. (dried whole red chilies, optional)
10. (fresh coriander or keffir lime leaves for garnish, optional)

 
11. Heat wok until hot and then add oil.
12. Fry chili paste in oil for a couple of minutes, until fragrant.
13. Add coconut milk and stir until it boils and the oil surfaces.
14. Add soy sauce, keffir lime leaves and palm sugar, mix.
15. Add tofu, veggies and chilies.
16. Cook for 30 minutes, or until sauce is thick.
17. Pour into bowls and garnish.
18. Serve with rice or sticky rice.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: November 6, 2000

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