Tofu panang curry recipe
This recipe is quick and simple, and most importantly satisfying and flavoursome.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp panang curry paste
- 250 ml coconut milk
- 1 tbsp palm sugar
- 2 tbsp light soy sauce
- 200 g firm tofu, cut into chunks
- 6 sweet basil leaves, plus extra to garnish
- 3 kaffir lime leaves, chopped
- 1 red bird's eye chilli, finely sliced
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