Panang tofu curry

By junodemelo

Ingredients

• 1 1/2 * 1 1/2 tablespoons olive oil
• 1/2 * 1/2 cup finely chopped shallots
• 2 * 2 tablespoons finely grated peeled ginger
• 4 * 4 garlic cloves, finely chopped
• 1/4 * 1/4 cup organic peanut butter
• 2 * 2 teaspoons turmeric
• 1 * 1 teaspoon ground cumin
• 1 * 1 teaspoon hot chili paste (such as sambal oelek)*
• 1 * 1 cup water
• 1 * 1 13 1/2-to 14-ounce can organic light coconut milk
• 3 * 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
• 1 * 1 tablespoon (firmly packed) golden brown sugar
• 2 * 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 1/2 * 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
• 1 * 1 large red bell pepper, cut into 3/4-inch pieces

Details

Servings 4

Preparation

Step 1

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

* Available in the Asian foods section of many supermarkets and at Asian markets.