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Shrimp and Tofu Panang Curry

Shrimp and Tofu Panang Curry
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Prep Time: 25 min Serves: 4
Cooking Time: 20 min Yield: 4 bowls
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Hailing from Thailand, panang is a coconut- and peanut-based curry that’s typically salty, sweet and nutty. To lessen the calories, opt for shrimp instead of beef or chicken. You can also use light coconut milk and add plenty of filling vegetables and tofu.



1. Devein and shell the shrimp.
2. Make a homemade chili-shrimp paste by combining 5 chiles, green chile (or serrano), shallot, garlic, ginger, lemongrass, turmeric and 1 minced shrimp. Mix well.
3. Warm a large saucepan over medium heat, then add paste and peanut butter. Cook for about 2 minutes.
4. Add coconut milk, skim milk, lime juice and fish sauce. Stir until mixture is completely combined (about 2 minutes).
5. Cut the tofu into cubes, add to the curry and simmer for 10 minutes.
6. Add peas, diced peppers, shaved carrots, half the basil and 24 jumbo shrimp. Cook for 5 to 7 minutes.
7. Divide in four portions and top with julienned basil and minced red chiles.

PC: Arthur Bovino


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