Thai Panang Curry with Tofu

Instructions

1. Prepare the tofu
   Pat the pressed tofu dry with paper towels. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and fry for 2-3 minutes on each side until golden and crispy. Remove and set aside on a paper towel to drain excess oil.
2. Create the curry base
   In a large wok or deep skillet, heat 2 tablespoons of the thick coconut cream (the solid part at the top of the coconut milk can) over medium heat. Add the panang curry paste and fry for 2-3 minutes until fragrant and the oil begins to separate from the paste.
3. Add liquids and seasonings
   Pour in the rest of the coconut milk and stir well to combine with the curry paste. Add palm sugar, soy sauce, and torn kaffir lime leaves. Bring to a gentle simmer and cook for 5 minutes until the sauce starts to thicken slightly.
4. Cook the vegetables
   Add the sliced bell pepper and green beans to the curry sauce. Simmer for 5-7 minutes until the vegetables are tender but still maintain some crispness. If the sauce becomes too thick, add a splash of water.
5. Add the tofu
   Gently fold in the fried tofu cubes and simmer for another 2-3 minutes to allow the tofu to absorb some of the curry flavors while maintaining its crispiness.
6. Finish and season
   Turn off the heat and stir in the lime juice and Thai basil leaves. Taste and adjust seasonings if needed, adding more sugar for sweetness or soy sauce for saltiness.
7. Serve and garnish
   Transfer the curry to a serving bowl. Garnish with crushed roasted peanuts, additional Thai basil leaves, and sliced red chilies if using. Serve hot with steamed jasmine rice.