Vegetable Panang Curry
Our yummy Panang curry is a tasty, Thai treat you can make at home just about any night of the week. Bursting with a balance of sweet and spicy flavor, this comfort food is surprisingly healthy and a perfect way to get your picky eaters to get more vegetables in their mouths. If you love curry, you must try this easy, less than 30 minute recipe tonight!
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Servings:
servingsCalories:
Ingredients
- 14 oz Organic Tofu/firm
- 1 medium onion / chopped finely
- ½ red bell pepper /Diced
- 3 tablespoon Panang curry paste
- ½ green bell pepper /diced
- 1 medium carrot/ diced
- few Thai basil leaves.
- ½ cup green beans - 2 inch
- 1 tablespoon garlic/ finely chopped.
- Ingredients for the sauce
- 13 oz can Coconut milk
- 2 tablespoon creamy peanut butter
- ½ cup water
- 1 tablespoon soy sauce/ or tamari
- salt to taste
- 1 tablespoon coconut sugar
- Half lime juice.
- 1 tablespoon sriracha
- 1 teaspoon oil
- Jasmine Rice
- 1 cup jasmine rice
- 1 cup of water
- salt to taste
Instructions
- First, rinse your rice until the water runs clear and then place in a stainless container. You will use the pot for a pot-in-pot cooking method for the rice in later steps.
- Next, drain all the water from the tofu package and pat the tofu dry. Once it is dry, cut it into bite sized cubes.
- When the rice and tofu are ready, combine the coconut milk, peanut butter, soy sauce, sriracha, sugar, and water in a medium bowl. Mix the ingredients until it is smooth.
- Once the sauce is ready, press the sauté button. When the display reads “HOT,” add in the oil, garlic, onions, bell pepper, green beans, and carrots and give it a quick stir.
- Next, add in the panang curry paste and the coconut and peanut sauce and then mix everything together.
- Once the sauce is mixed, stir in the tofu cubs and make sure there are no bits stuck to the bottom. Scraping the bottom can help you avoid the burn notice when pressure cooking.
- After you scrape the bottom, carefully place the trivet in the center of the mixture. Next, place the rice bowl with water on top of the trivet.
- With the trivet and rice and place, cancel the saute mode and then pressure cook for 5 minutes. When it finishes cooking, do a quick release of the remaining pressure and carefully open the lid. We use tongs to easily remove the rice pot and trivet.
- Finally, 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.
Video
Nutrition
Serving: 1g
