Name: Panang Tofu Curry
Yield: Makes 4 to 6 servings
Ingredients: 1 1/2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 tablespoons finely grated peeled ginger; 4 garlic cloves, finely chopped; 1/4 cup organic peanut butter; 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 cup water; 1 13 1/2-to 14-ounce can organic light coconut milk; 3 makrut lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel; 1 tablespoon (firmly packed) golden brown sugar; 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 large red bell pepper, cut into 3/4-inch pieces

Cooks' Note

Editor’s note: This recipe has been updated to remove an offensive word for makrut lime, as a part of our archive repair project.

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

1 1/2 tablespoons olive oil

1/2 cup finely chopped shallots

2 tablespoons finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 cup organic peanut butter

2 teaspoons turmeric

1 teaspoon ground cumin

1 teaspoon hot chili paste (such as sambal oelek)*

1 cup water

1 13 1/2-to 14-ounce can organic light coconut milk

3 makrut lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel

1 tablespoon (firmly packed) golden brown sugar

2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

1 large red bell pepper, cut into 3/4-inch pieces

Preparation

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

Recipe information

Ingredients

Preparation

Recipe notes