Panang Curry

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Coconut Milk

  1 can or 400g

• Red Curry Paste

  Roland

  2 tablespoon or 34g

• Peanut butter

  Smooth style, with salt

  2 tbsp or 32g

• Sugar

  White, granulated sugar

  5 tsp or 21g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Basil

  Fresh

  ¾ oz or 100g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

Directions

1. Cook rice to package directions. Slice the tofu into thin slices. In a large skillet, pan fry on medium heat until brown on all sides. Add all of the curry paste and Peanut Butter, stir to coat the tofu. Add coconut milk and cook until it starts simmering. Simmer for a couple minutes and stir until well combined. Add Sugar, and Fish Sauce; stir until combined. Turn off heat. Add the whole fresh basil leaves (no stems), mix well. Let stand until the basil is dark/softened/cooked. Serve over rice.