Panang Tofu | Dinner

Panang is typically a red curry that is often milder than other curries,

but this recipe spices it up by adding extra peppers.


1 (16-ounce) package extra-firm tofu, pressed and cubed

1 (13-ounce) can coconut milk

1 tablespoon panang curry paste

2 tablespoons soy sauce

1 tablespoon lime juice

2 tablespoons sugar

2 tablespoons olive oil

1/4 onion, sliced

1/2 carrot, sliced diagonally

1/2 red bell pepper, chopped

1/2 habanero

pepper, chopped ⁄ cup chopped fresh basil


1. Add all ingredients

except the basil to a 4-quart slow cooker.

2. Cover, and cook on low heat for 4–6 hours.

3. Add the basil before serving.

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