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Tofu and Sweet Potato Panang Curry
with rice

Active: 35 min Total: 35 min

Sweet, savory and a bit spicy, Panang curry is a great clean-out-the-fridge recipe. Use the vegetables listed or any other combination. Just don't forget to finish with a squeeze of fresh lime that brightens the whole dish.
Smarts: Panang curry paste has a unique flavor thanks to the addition of citrusy kaffir lime leaf, but red curry paste (or even yellow or green) will work great in this recipe.

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Ingredients

Servings:
4
Metric
Tofu and Sweet Potato Panang Curry:
  • Rice, uncooked white or brown - 2/3 cup
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, cubed
  • Potatoes, sweet - 1 lb, cubed
  • Bell peppers, any color - 1, sliced
  • Cilantro - 2 Tbsp, chopped
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Coconut milk, light - 1/2 cup
  • Curry paste, panang (sub red) - 1 1/2 Tbsp
  • Sugar, brown - 2 tsp
  • Stock, any variety - 1/2 cup
  • Fish sauce (sub soy sauce) - 1 Tbsp
  • Limes - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make rice - (If not already made from Tuesday’s meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first. Then slice into ¾” / 2cm cubes. (Can be done up to 1 day ahead)
  3. Potatoes / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
  4. Cilantro - Chop cilantro. (Can be done 1 day ahead)
  5. Beans - Drain and rinse.

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Make

  1. Heat a wok over medium-high heat. Add first part of oil and then tofu to heated oil. Season with some salt and pepper and saute until golden brown on the outside, 3 to 4 minutes. Transfer to a large bowl and return wok to heat.
  2. Add second part of oil and potatoes and bell peppers to heated oil. Saute until peppers are tender and potatoes are beginning to brown, 3 to 4 minutes. Transfer to bowl with tofu and return wok to heat.
  3. To heated wok, add coconut milk and bring to a simmer. Whisk in curry paste until evenly combined.
  4. Add fish sauce, sugar and stock and bring to a simmer.
  5. Add beans, tofu, sweet potatoes and red peppers to the wok and toss to combine. Reduce heat to medium and continue cooking until sweet potatoes are tender and sauce thickens, 8 to 10 minutes. Taste and add fish sauce if you’d like it more salty or sugar if you’d like it more sweet.
  6. If rice was made ahead, reheat in the microwave or in a frying pan with a bit of cooking oil over medium heat.
  7. Serve curry over rice. Top with cilantro and lime juice. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (64)
Gluten-free (6)
Paleo (19)
Vegetarian (14)

40 reviews

Very good curry dish. Used red curry but wish we could find panant.

By: Sundi
Posted: May 02, 2017
Diet: Paleo
0 Helpful

Made it with chicken instead of tofu - and very good! I doubled the sauce as well.

By: Patty
Posted: Nov 12, 2016
Diet: Original
0 Helpful

I loved this recipe! It seems to work better with the sauce ingredients doubled and a little extra oil for frying. Loved the flavour of the curry together with the sweet potatoes. I used regular coconut milk instead of light to make the sauce thicker.

By: Glenn
Posted: Jun 17, 2016
Diet: Gluten-free
0 Helpful

I tripled the sauce because I didn't want to eat it with rice, so it was more like a curry soup, and WOW! It was so delicious. My husband has made me make it three time since. I also added cilantro and cashews in with the curry and it was amazing!

By: Krystal
Posted: Jun 09, 2016
Diet: Paleo
0 Helpful

Really good, and really easy! As suggested by the other reviews, I doubled the sauce. Also added some cornstarch and water at the end to thicken it up a bit.

By: Rebecca
Posted: Jun 08, 2016
Diet: Original
0 Helpful

This was only OK. Needed a bit more flavor and wish we had noticed the suggestions to increase the sauce before making.

By: Wendy
Posted: Jun 08, 2016
Diet: Original
0 Helpful