Panang Tofu Curry

• 1 1/2 teaspoon olive oil
• 1/2 cup shallots Finely chopped
• 2 tablespoons ginger finely grated peeled
• 4 cloves garlic finely chopped
• 1/4 cup peanut butter organic
• 2 teaspoons turmeric
• 1 teaspoon cumin ground
• 1 teaspoon thai chili paste
• 1 cup water
• 14 ounces coconut milk organic light
• 3 tablespoons lime juice fresh
• 1 1/2 teaspoons limes peel, finely grated
• 1 tablespoon brown sugar (firmly packed) golden
• 14 ounces tofu organic firm, drained, cut into 1-inch cubes
• 3 medium carrots 1/4- to 1/3-inch-thick slices peeled
• 1 large sweet red bell peppers cut into 3/4-inch pieces

1. Heat oil in heavy large skillet over medium-high heat.
2. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes.
3. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes.
4. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer.
5. Season sauce with salt.
6. 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.
7. Season to taste with salt.
8. DO AHEAD: Can be made 3 days ahead.
9. Cool slightly, cover, and chill.
10. Rewarm over medium heat before serving.

olive oil, shallots, ginger, garlic, peanut butter, turmeric, cumin ground, thai chili paste, water, milk, lime juice fresh, peel, brown sugar, firm, carrots, sweet red bell peppers

Taken from recipeland.com/recipe/v/panang-tofu-curry-48282 (may not work)