I’m a panang curry fiend! Ever since I tried the dish four years ago, it’s been my go to order at every Thai restaurant. The problem is that not all panang curries are equally delicious. I’ve cried through devilishly spicy panang, pouted through watery panang, and choked down panang served over canned green beans. But every once in a while I order a panang that perfectly combines coconut milk with curry powder for a heavenly sweet, spicy, and creamy dish.
Since I’ve yet to find a good panang within a five hour drive, I’ve resorted to attempting the dish on my own. I recently stumbled across a lighter recipe that was too good not to share.
Here’s my one-dish, winter panang curry.
Butternut Squash and Tofu Panang Curry Recipe
Ingredients: (Serves 6)
- 1 block of extra firm tofu (cubed)
- 3 teaspoons canola oil
- 2 tablespoons creamy peanut butter
- 1 1/2 tablespoons Thai red curry paste
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 can light coconut milk
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 3 cups cubed peeled butternut squash (or acorn or kabocha)
- 1 cup chopped red bell pepper
- 1/3 cup sliced shallots
- 1 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
Step 1: Heat a wok over medium-high heat. Add 1 tablespoon of oil and let heat. Add tofu and saute until the edges turn brown (about 8 minutes). Remove tofu from pan and set aside.
There you have it, a healthy panang curry that’s sure to please. Test it out and let me know what you think!