Thai Panang Curry with Vegetables

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  100g

• Brown rice

  Long-grain, raw

  1 ¼ cup or 231g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 tbsp or 15g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  0.001 cup or 0.4g

• Red bell pepper

  Sweet, raw

  1 ⅓ tbsp or 12g

• Green bell pepper

  Sweet, green, raw

  1 strips or 3g

• Carrots

  Raw

  3 medium or 183g

• Garlic

  Raw

  2 cloves, minced or 6g

• Curry paste

  2 tbsp or 30g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  14 oz or 397g

• Water

  Plain, clean water

  ½ cup or 118g

• Peanut butter

  Chunk style, with salt

  2 tbsp or 32g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Brown sugar

  1 ½ tsp brownulated or 5g

• Lime juice

  Raw

  2 tsp or 10g

• Basil

  Fresh

  100g

Directions

1. If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
3. Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
4. Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
5. Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add 1/2 teaspoon more tamari, or for more acidity, add 1/2 teaspoon more lime juice.
6. Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
7. Recipe by: Cookie and Kate (source: https://cookieandkate.com/thai-panang-curry-recipe/)

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