Panang Curry
Serves: 2
  • 1 onion diced
  • 1 red pepper diced
  • 2 servings tofu (prepared for thai)
  • 1 cup coconut milk
  • 1-2 cups vegetable stock (to desired consistency)
  • 2 TB panang curry paste
  • 1 TB minced kaffir lime leaves (for garnish)
  1. Heat pot to medium. Add onion and cook for a few minutes. Add all other ingredients. Stir and cook to combine. Cover and simmer for approximately 15 minutes.
  2. Serve with whole grain rice and top with kaffir lime leaves.
Recipe by NextGoodMeal at