Panang Cucumber Curry

• 1 Tbs. canola oil
• 1 4-oz. can panang curry paste, such as Maesri
• 1 13-oz. can light coconut milk
• 3 kaffir lime leaves, or 1 1/2 tsp. grated lime zest
• 1 1/2 tsp. low-sodium soy sauce, plus more to taste, optional
• 1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into 3/4-inch cubes (2 cups)
• 1 small red bell pepper, cut into strips (1 cup)
• 1/2 onion, thinly sliced
• 23 cup Thai basil leaves or coarsely chopped sweet basil leaves
• 14 oz. extra-firm tofu, drained and cut into 3/4-inch cubes
• 1/4 cup coarsely chopped cilantro
• 2 tsp. fresh lime juice

1. Heat oil in large skillet over medium-low heat.
2. Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often.
3. Stir in coconut milk, kaffir lime leaves, and soy sauce (if using).
4. Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.
5. Add cucumber, bell pepper, and onion to curry sauce.
6. Simmer 10 to 12 minutes, or until cucumber is crisp-tender.
7. Stir in basil, then gently fold in tofu.
8. Simmer 3 minutes, or until tofu is heated through.
9. Stir in cilantro and lime juice.
10. Season with more soy sauce, if desired.

canola oil, panang curry, light coconut milk, lime, soy sauce, cucumber, red bell pepper, onion, basil, extrafirm tofu, cilantro, lime juice

Taken from www.vegetariantimes.com/recipe/panang-cucumber-curry/ (may not work)