Ingredients
- Approximately 700g - 3 packs unseasoned fried tofu à la minute, cubed
- 1 small onion - peeled and finely chopped
- 2 capsicums/bell peppers - deseeded and sliced into thin strips
- 2 cloves garlic - crushed
- 2 tbsp coconut oil - divided
- 1 small can - 4 oz/115 g vegan Panang red curry paste*
- 6 kaffir lime leaves - optional, but recommended to enhance flavor
- 3 tbsp peanut butter
- 1 ½ cans - 600 ml organic unsweetened coconut milk
- Around 2 tbsp gluten-free tamari - divided (use or more or less to taste)
- Rice noodles** - or other to serve.
- Around 2 cups - 480 ml of fresh baby spinach or sautéed kale to serve (optional)
- Thai basil/cilantro/parsley - dried chili flakes, chopped salted peanuts and fresh lime wedges to serve
Instructions
- Place a wok (or skillet) over medium-high heat. Add one tablespoon of the coconut oil and the tofu pieces and fry until starting to turn crispy. Set aside.
- Add the remaining tablespoon of the coconut oil and onion. Sauté for 1 minute, before adding the peppers and garlic. Continue to sauté for a further minute before adding the red curry paste and peanut butter.
- Cook for a couple of minutes, stirring periodically. Then add the coconut milk, kaffir lime leaves, and 1 tablespoon of tamari. Add the fried tofu to the curry. Stir the ingredients to combine.
- Bring to a boil before lowering the heat and allowing the curry to simmer for 15 minutes, stirring occasionally. Taste and add more tamari, a teaspoon at a time, if necessary. Remove from heat.
- Remove the kaffir lime leaves.
- Place handfuls of washed baby spinach into serving bowls. Add cooked rice noodles (or rice or quinoa if you prefer) to each bowl and spoon over a generous amount of the curry.
- Top with fresh herb/s of choice, chopped salted peanuts, and dried chili flakes for an extra kick, if you like. And definitely squeeze over some fresh lime juice.
- Enjoy!
Notes
Please note that leftover curry will keep well if refrigerated in an airtight container (for around 5 days). It’s a great prep-ahead meal idea too!
*Many traditional versions contain shrimp paste so check the packaging if that is an issue for you
**Prepare as much as required, but 1.6 oz/45 g of dry rice noodles per person is around what we use per individual serve, and we simply soak them in boiled water for around 3 minutes, before draining and adding to dishes. So easy!
Recipe shared with @missmarzipancom’s exclusive permission, please do not repost without asking her. Thank you!
Find more of Marisa’s recipes on her blog, Miss Marzipan.
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