Tofu and Sweet Potato Panang Curry
with rice
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.
Ingredients
- Rice, uncooked white or brown - 2/3 cup
- Tofu, extra-firm - 16 oz , cubed (vacuum packed preferable)
- Sweet potatoes - 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
- Brown sugar - 2 tsp
- Stock, any type - 1/2 cup
- Limes - 1/2 , juice of
- Fish sauce - 1 Tbsp (sub soy sauce)
Prep
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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)
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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)
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Potatoes / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
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Cilantro - Chop cilantro. (Can be done 1 day ahead)
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Beans - Drain and rinse.
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Make
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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.
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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.
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To heated wok, add coconut milk and bring to a simmer. Whisk in curry paste until evenly combined.
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Add fish sauce, sugar and stock and bring to a simmer.
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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.
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If rice was made ahead, reheat in the microwave or in a frying pan with a bit of cooking oil over medium heat.
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Serve curry over rice. Top with cilantro and lime juice. Enjoy!
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