The Best Vegetable Panang Curry

Bursting with a balance of sweet and spicy flavor, this Vegetable Panang Curry is surprisingly healthy and a perfect way to get your picky eaters to get  more vegetables in their mouths.

Tofu | Onion | Red Bell Pepper Panang Curry Paste | Carrots Green Bell Pepper  Thai Basil Leaves  Green Beans | Garlic FOR THE SAUCE Coconut Milk | Water Creamy Peanut Butter Soy Sauce | Coconut Sugar Lime Juice | Sriracha RICE Jasmine Rice | Water


Rinse rice and place in a stainless steel pot. Dry tofu and cut into cubes. Combine  rice and tofu with coconut milk, peanut butter, soy sauce, sriracha, sugar, and water.


Select the sauté button. When the display reads “HOT,” add in oil and vegetables and give it a quick stir. Next, mix in the Panang curry paste and the coconut and peanut sauce.


Once the sauce is mixed, stir in the tofu cubes. Carefully place the trivet in the center of the mixture. Next, place the rice bowl with water on top of the trivet.


Pressure cook for 5 minutes. Stir in the chopped Thai basil, green onions, and lime juice. Spoon the rice and then curry into bowls and serve with chopped roasted peanuts  as garnish.