PANANG CURRY

PANANG CURRY image

Yield 4-6. servings

Number Of Ingredients 16

2 tbsp. oil
2 tbsp. chopped garlic
1 tsp. grated ginger
2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (You can purchase the Mae Anong Curry Paste by clicking here)
2 cans coconut milk (13.5 oz. each) *Trader Joe's carries light coconut milk with has 50% less fat than regular coconut milk
1 tbsp. palm sugar (or brown sugar), (buy here for $2.92)
1 tbsp. reduced sodium soy sauce
1 1/2 tbsp. lime juice
1/4 cup roasted and unsalted cashews (buy here for $6.95)
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
4 oz. cubed extra firm tofu
5 broccoli florets
1 cup red bell pepper
10 snap peas

Steps:

In a seasoned wok*, heat oil on medium heat. Once hot, add ginger and garlic and let cook until light brown. Stir in curry paste. Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it's just how you like it. I used the entire 1 1/2 tbsp. of lime juice. Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness). Top with crushed cashews and garnish with Thai basil leaves.