Happy New Years all! Once again I have been a failure at posting regularly…broken record I know. But hopefully 2012 will bring lots of opportunities to cook for friends and family and give me lots of fodder for the blog.
When I go out/order in Thai food, I usually order Panang Curry, not the healthiest of choices with its loads of creamy coconut milk, but I came up with a lighter version to satisfy my craving! By using light coconut milk and loading up on veggies and tofu you get all the great flavor and taste in a healthier package!
This recipe has a lot of sauteing, simmering and moving pieces, so make sure you pay close attention!
Panang Curry (own recipe)
1 Tbsp Canola Oil
16 oz Package Tofu, Firm, Diced
1 tsp Olive Oil
2 Shallots, diced
2 Garlic cloves, diced
2 Tbsp Peanut Butter
1 Tbsp lemon grass, diced
1 tsp ginger, fresh and grated
1 tsp coriander
1 Tbsp Thai Chili Paste
1 13.5oz can Lite Coconut Milk
½ can of water
½ Tbsp Fish Sauce
2 Tbsp Brown Sugar
1 Red pepper, chopped
1 Squash, chopped
1 Zucchini, chopped
¾ Package Rice Noodles (Thai)
Heat canola oil in sauté pan over medium-high heat, add tofu and cook until brown, set aside.
While tofu is sautéing, prepare rice noodles according to package directions.
In a large skillet/wok heat 1 tsp olive oil. Add shallots and garlic, sauté.
Add in peanut butter, lemon grass, ginger and chili pepper, stir well.
Pour in coconut milk and ½ can of water, stir well.
Add in fish sauce and brown sugar, stir well.
Add tofu to sauce and let simmer to absorb flavor on low heat.
In the pan used for the tofu, add in a bit of olive oil, and cook red pepper, squash and zucchini. Add to sauce and let simmer for a few minutes. Serve sauce over rice noodles.
Yields 4-6 Servings