Tofu and Sweet Potato Panang Curry
Sweet, savory and a bit spicy, Panang curry is a great clean-out-the-fridge recipe. Use the vegetables listed or any other combination. Just don't forget to fin
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Cooking tools:
- Wok
- Rice cooker
- Dutch oven
- Saucepan
- Mixing bowl
- Whisk
- Wooden spoon
- Spoon
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Can opener
- Skillet
- Microwave
- Stove
- Plate
- Serving bowl
Ingredients
- 2/3 cup Rice, uncooked white or brown
- 16 oz Tofu, extra-firm, cubed (vacuum packed preferable)
- 1 lb Sweet potatoes, cubed
- 1 Bell peppers, any color, sliced
- 2 Tbsp Cilantro, chopped
- 1 can Beans, garbanzo (14 oz / 387 g), drained and rinsed
- 1 Tbsp + 1 Tbsp Oil, cooking
- 1/2 cup Coconut milk, light
- 1 1/2 Tbsp Curry paste, panang (sub red)
- 2 tsp Brown sugar
- 1/2 cup Stock, any type
- 1/2 Limes, juice of
- 1 Tbsp Fish sauce (sub soy sauce)
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