Panang Curry

Panang Curry is a rich and aromatic Thai dish that combines creamy coconut milk with a blend of spices and herbs, offering a delightful balance of sweet and savory flavors. This dairy-free version is perfect for a satisfying lunch while still being light and nourishing.

Ingredients

• Panang curry paste - 3 tablespoons
• Coconut milk - 400 ml
• Tofu, firm - 200 grams, cubed
• Red bell pepper - 1 medium, sliced
• Green beans - 100 grams, trimmed and cut
• Zucchini - 1 medium, sliced
• Vegetable oil - 2 tablespoons
• Fresh basil leaves - 10 grams
• Soy sauce - 1 tablespoon
• Brown sugar - 1 teaspoon
• Lime juice - 1 tablespoon
• Water - 100 ml

Steps

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the Panang curry paste and sauté for about 2 minutes until fragrant.
3. Pour in the coconut milk and water, stirring well to combine.
4. Bring the mixture to a gentle simmer.
5. Add the cubed tofu and cook for 5 minutes, allowing it to absorb the flavors.
6. Stir in the sliced red bell pepper, green beans, and zucchini, cooking for an additional 5-7 minutes until the vegetables are tender.
7. Add the soy sauce, brown sugar, and lime juice, and stir to combine everything thoroughly.
8. Remove from heat and fold in the fresh basil leaves.
9. Serve hot over steamed rice or quinoa, if desired.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu.
• Contains healthy fats from coconut milk, promoting heart health.

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