This is one of the most popular curries in Thailand. You’re guaranteed to find Panang curry at khao gaeng (rice and curry) shops on every corner. This recipe is quick and simple – just as this kind of food is meant to be.
2 tablespoons vegetable oil
2 generous tablespoons Panang Curry Paste
(see page 212)
250ml (9fl oz) coconut milk
1 tablespoon palm sugar
2 tablespoons light soy sauce
200g (7oz) firm tofu, cut into chunks
6–7 sweet basil leaves, plus extra to garnish
3 kaffir lime leaves, chopped
1 red bird’s eye chilli, finely sliced
steamed jasmine rice, to serve
Heat the oil in a wok set over a medium-high heat. Once hot, add the curry paste and stir-fry for about 1 minute, until fragrant.
Gradually stir in half the coconut milk and cook for about 1 minute, until the oil from the paste rises to the surface of the coconut milk. Once this happens, stir in the remaining coconut milk, then mix in the palm sugar and soy sauce and cook for a further minute.
Bring the mixture to the boil, then add the tofu. Reduce the heat and simmer for 2–3 minutes, until the tofu is heated through. Stir in the sweet basil, lime leaves and sliced chilli.
Remove the pan from the heat. Serve the curry immediately, with a bowl of rice, garnished with extra basil leaves.
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