Panang Tofu Recipe – Peanut Butter Coconut Curry with Basil

Last Updated on 4 months by Neha Deshmukh

Panang Tofu Recipe – Peanut Butter Coconut Curry with Basil

Introduction

Okay, friends, let me tell you about this Panang Tofu. It’s seriously become a weeknight staple at my place! I first stumbled upon Panang curry during a trip to Thailand, and I was instantly hooked. The creamy coconut milk, the fragrant spices, and that subtle peanut butter flavor… it’s just magic. This version, with crispy tofu and fresh basil, is my take on that incredible experience, and I can’t wait to share it with you. It’s comforting, flavorful, and surprisingly easy to make.

Why You’ll Love This Recipe

This Panang Tofu isn’t just delicious; it’s also pretty fantastic for a few reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. It’s packed with flavor, thanks to the Panang curry paste and that delightful peanut butter kick. Plus, it’s a great way to get your veggies in!

Ingredients

Here’s what you’ll need to whip up this amazing curry:

• 2 tablespoons oil
• 2 cloves garlic, minced
• 1 medium yellow onion, sliced
• 1 medium red pepper, cut into 2-inch slices
• 1 medium orange pepper, cut into 2-inch slices
• 4 oz Panang curry paste
• 1 can (400ml) coconut milk (full fat)
• 14 oz extra firm tofu, cubed and baked or stir-fried
• 1 teaspoon kosher salt
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce or tamari
• 1 lime
• 1 cup Thai basil (or Italian basil or cilantro)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference!

• Panang Curry Paste: Origin and Flavor Profile
  Panang curry paste is a little milder and sweeter than some other Thai curry pastes, with a lovely nutty undertone. It’s made with dried red chilies, lemongrass, galangal, kaffir lime leaves, and spices. You can usually find it at Asian grocery stores or online.
• Full-Fat Coconut Milk: Why It Matters
  Seriously, don’t skimp on the full-fat coconut milk! It’s what gives this curry its signature creaminess and richness. The lower-fat versions just won’t deliver the same flavor or texture.
• Tofu Preparation: Baking vs. Stir-Frying
  I prefer baking my tofu for extra crispiness, but stir-frying works great too! If baking, toss the cubed tofu with a little cornstarch and oil and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.
• Thai Basil vs. Italian Basil vs. Cilantro: Flavor Differences
  Thai basil has a slightly anise-like flavor, which is traditional in Panang curry. If you can’t find it, Italian basil is a good substitute, or even cilantro if you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant. Don’t let it burn!
2. Add the sliced onion and peppers to the skillet and cook for 2-3 minutes, until they start to soften.
3. Push the veggies to the sides of the skillet, creating a little space in the center. Add the Panang curry paste and fry it for a few seconds – this really wakes up the flavors.
4. Mix the curry paste with the vegetables, then pour in the coconut milk and stir until everything is beautifully creamy.
5. Add half of the Thai basil, the cubed tofu, and the salt. Give it a good mix to combine.
6. Cover the skillet and cook on medium heat for about 5 minutes, until the curry is gently boiling.
7. Stir in the peanut butter and soy sauce (or tamari) and mix well. This is where the magic really happens!
8. Garnish with the remaining Thai basil and serve with lime wedges. A squeeze of lime brightens everything up.

Expert Tips

• Don’t be afraid to adjust the amount of curry paste to your liking. Start with 4 oz and add more if you want a spicier curry.
• For a richer flavor, let the curry simmer for a bit longer.
• If the sauce gets too thick, add a splash of water or coconut milk.

Variations

• My Family’s Favorite: My kids love it when I add a handful of sugar snap peas towards the end of cooking.
• Extra Veggies: Feel free to throw in other veggies like broccoli, carrots, or zucchini.
• Protein Swap: If you’re not a tofu fan, you can use chicken, shrimp, or beef instead.

Vegan Adaptation

This recipe is already naturally vegan! Just make sure your soy sauce is vegan-friendly.

Gluten-Free Adaptation (Tamari Substitution)

To make this recipe gluten-free, simply substitute the soy sauce with tamari.

Spice Level Adjustment

Want more heat? Add a pinch of red pepper flakes or a finely chopped chili pepper along with the curry paste.

Quick Weeknight Version

Short on time? Use pre-cut veggies and pre-baked tofu to speed things up.

Serving Suggestions

This Panang Tofu is amazing served with:

• Steamed jasmine rice
• Brown rice
• Quinoa
• Naan bread (for soaking up all that delicious sauce!)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What is Panang Curry and how is it different from other Thai curries?
  Panang curry is a rich, creamy, and relatively mild Thai curry, known for its peanutty flavor. It’s similar to red curry, but generally sweeter and less spicy.
• Can I use different vegetables in this recipe?
  Absolutely! Feel free to experiment with your favorite veggies.
• What’s the best way to prepare the tofu for this curry?
  Baking or stir-frying the tofu until crispy is key for the best texture.
• Can this recipe be made ahead of time?
  Yes, you can make the curry ahead of time and store it in the refrigerator for up to 2 days. Just add the basil right before serving.
• What can I serve with Panang Tofu besides rice?
  Naan bread, quinoa, or even noodles are all great options!