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
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.