Panag Tofu Curry

I’ve set a personal goal to eat less meat this week, so I decided to make a tofu dish for dinner last night: Panag Curry!  I’ve ordered it a couple of times before in Thai restaurants and it’s always been delicious.  It was nice to be back in my own kitchen again; I haven’t made a home-cooked meal in months!

It was a somewhat long and laborious process, but worth it in the end.  If you have some time on your hands, and want a delicious and healthy made-from-scratch meal, you should give this a try!


  • 4 tablespoons olive oil
  • 1/2 cup finely chopped shallots
  • 2 tablespoons finely grated peeled ginger
  • 4 garlic cloves, finely chopped
  • 1/4 cup organic peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chili paste (such as sambal oelek, which I found in the Asian/Ethnic aisle of my local grocery store)
  • 1 cup vegetarian broth
  • 1 13 1/2-to 14-ounce can organic light coconut milk
  • 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
  • 1.5 tablespoon (firmly packed) golden brown sugar
  • 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups
  • 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
  • 1 large red bell pepper, cut into 3/4-inch pieces

I recommend chopping all the veggies ahead of time.  I also pulled my tofu out first thing to let it dry out a bit.

When you’re ready to get started, cover the bottom of a large frying pan with a small layer of oil.  Brown the tofu a little on each side, which will give it a better texture later.  Then put it aside for later.

With a little more oil in the pan, add the shallots, garlic, and ginger.  Cook about five minutes, or until the shallots are clear.  Then add peanut butter, turmeric, cumin, and chili paste.  Stir for a moment or two before adding the veggie broth.  Whisk together, then add coconut milk, lime juice, lime zest, and brown sugar.

Bring to a simmer.  Add carrots and peppers and cook for about five minutes before adding tofu.  Simmer on low until carrots are soft, about 20 minutes.

Season with salt to taste.  Serve with rice.  Can be made a day or two in advance.

Recipe adapted from here, per user reviews.

This was a really good home-cooked meal.  It was healthy, and made from nothing but whole, raw ingredients.  Unlike some vegetarian dinners, it was filling and satisfying- even for the Mister.  What are your favorite vegetarian recipes?


About how bout some cake

I'm a 20-something woman with an insatiable thirst for adventure. I love red wine, chocolate cake, and comments from my lovely readers.
This entry was posted in Food & Recipes, Healthy meals & snacks and tagged , , , , , , . Bookmark the permalink.

3 Responses to Panag Tofu Curry

  1. albucco10 says:

    I can be super unadventurous when it comes to ethnic food, but this looks delicious! I can’t wait to try it out.

    • Hope you like it! I was afraid it’d be too exotic for my fiancé, but he loved it. It said the recipe would serve 4-6, but thanks to his large second helping, there were barely any leftovers at all!

  2. Pingback: Diet-Friendly Dinners | how bout some cake?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s