Panang Tofu And Vegetable Curry

• Ingredients:
• 3 tbspoons panang curry paste
• 1/2 cup coconut milk
• 1/2 tspoon soy sauce
• 1/2 tspoon lime zest
• 1/2 tspoon sugar
• 2 Tbls peanut butter
• 1/2 pack tofu - cubed
• 2 Carots sliced thin on the bias
• 8-10 mushrooms - chopped
• 1 red pepper - chopped
• 1 dried whole red chillies
• salt to taste
• 2 tbspoon oil
• fresh cliantro - chopped for garnish
• Thai rice
• For Panang curry paste
• 2 dried chillies
• 1 medium shallots (finely chopped)
• 2 cloves of garlic (finely chopped)
• 1/2 tspoon ginger (finely chopped)
• 1/2 tspoon lime zest
• 1 tspoon cilantro roots and stalks (not the leaves)
• pinch cumin seeds
• pinch whole white pepper
• pinch of clove
• pinch of cinnamon
• bit of star anise

1. Method:
2. Heat half the oil in a thick bottomed pan and saute the tofu till they turn golden. You can also deep fry them, but I rarely deep fry anything at home.
3. Mix the panang curry paste in a mortar and pestle or roughly grind it in a mixer. Set it aside.
4. Heat the rest of the oil and temper it with red chilli. Add the panang curry paste and saute for a couple of minutes. Then add the coconut milk and let it cook on medium heat (closed lid) for 4-5 minutes. Then add soy sauce, lime zest, sugar and salt.
5. Add tofu and the vegetables and cook till the vegetables are done and the curry has a thick sauce.
6. In the meantime, boil rice noodles as per the package instructions.
7. Serve the tofu panang curry over rice noodles and garnish with fresh cilantro.

ingredients, panang curry, coconut milk, soy sauce, lime zest, sugar, peanut butter, pack, carots, mushrooms, red pepper, red chillies, salt, oil, rice, curry, chillies, shallots, garlic, ginger, lime zest, cilantro roots, cumin seeds, white pepper, clove, cinnamon, anise

Taken from www.epicurious.com/recipes/member/views/panang-tofu-and-vegetable-curry-50065656 (may not work)