Easy Vegetable Panang Curry
Ingredients
Protein Options
-
1
package
extra-firm tofu, cut into 1-inch cubes
-
1
lb
boneless skinless chicken breasts, sliced
Curry Base
-
2-3
Tbsp
avocado or coconut oil
-
½
large
yellow onion, minced
-
4
cloves
garlic, pressed or finely minced
-
1
Tbsp
ginger, grated or finely minced
-
½
cup
panang curry paste
-
2
cans
light coconut milk
-
½-¾
tsp
sea salt
-
1-2
Tbsp
peanut butter
-
1-2
Tbsp
maple syrup
-
1
small
red bell pepper, cut into bite-size pieces
-
2
cups
cauliflower florets
-
2-3
cups
baby spinach
For Serving
-
optional
Rice or Quinoa
-
optional
Lime wedges
-
optional
Fresh cilantro
-
optional
Roasted salted peanuts, chopped
Instructions
- Start cooking rice or quinoa if serving with the curry.
- Heat oil in a large skillet or pot over medium heat and sauté onion for 3 minutes.
- Add garlic and ginger, sauté for another minute.
- Stir in curry paste and cook for 2 minutes until fragrant.
- Add coconut milk and salt, whisk to combine and adjust flavors.
- Add bell pepper, cauliflower, and chicken (if using), then simmer for 10-15 minutes.
- For tofu, fry in a separate skillet until crispy and golden brown.
- Once veggies are tender, add fried tofu and spinach to the curry.
- Serve with lime juice and garnish with cilantro and peanuts.
Nutrition Facts (estimated)
Servings
4
Calories
297
Total fat
24g
Total carbohydrates
18.7g
Total protein
3.6g
Sodium
732mg
Cholesterol
0mg
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