Panang Red Curry Tofu
With the delicious addition of peanut butter to the curry sauce, this dish is sure to be a winner on the menu. Select any variety of vegetables to include such as capsicum, green beans, peas, or sweet potato.
Ingredients per serve
Panang Red Curry Tofu
−
+
€0.0
Tofu
Firm tofu, drained
/g
850.0 g
0%
Oil
/ml
100.0 ml
0%
Curry Sauce
KNORR Thai Red Curry Paste 850 g
/g
100.0 g
0%
Smooth peanut butter
/g
100.0 g
0%
KNORR Thai Coconut Milk Powder 1 kg
/g
150.0 g
0%
Broccolini
/g
250.0 g
0%
Baby corn
/g
150.0 g
0%
Japanese (finger) eggplant
/g
300.0 g
0%
/
Tofu
-
Firm tofu, drained 850.0 g
-
Oil 100.0 ml
Curry Sauce
-
Smooth peanut butter 100.0 g
-
Broccolini 250.0 g
-
Baby corn 150.0 g
-
Japanese (finger) eggplant 300.0 g
Preparation
-
Tofu
- Cut the tofu into 2 cm cubes. Fry in half the oil until golden. Drain.
-
Curry Sauce
- Heat remaining oil in a large pan. Add KNORR Red Curry Paste and cook until fragrant. Stir in the peanut butter to the paste.
- Mix KNORR Coconut Powder with 800 ml of warm water, whisking until combined. Add to pan with the curry paste mixture.
- Simmer for 20 minutes, return the tofu to pan, along with chopped vegetables. Simmer for a further 10 minutes until the vegetables are tender.
-
To Serve
- Serve the curry with steamed rice, garnished with kaffir lime leaves and red chilli.
