Panang Tofu Curry

• 1 1/2 tablespoons olive oil
• 1/2 cup finely chopped shallots
• 2 tablespoons finely grated peeled ginger
• 4 garlic cloves, finely chopped
• 1/4 cup organic peanut butter
• 2 teaspoons turmeric
• 1 teaspoon ground cumin
• 1 teaspoon hot chili paste (such as sambal oelek)*
• 1 cup water
• 1 13 1/2-to 14-ounce can organic light coconut milk
• 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
• 1 tablespoon (firmly packed) golden brown sugar
• 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 large red bell pepper, cut into 3/4-inch pieces

1. Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD:
2. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

olive oil, shallots, ginger, garlic, peanut butter, turmeric, ground cumin, hot chili paste, water, light coconut milk, lime, golden brown sugar, firm tofu, carrots, red bell pepper

Taken from www.epicurious.com/recipes/food/views/panang-tofu-curry-351275 (may not work)