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Easy Thai Panang Tofu Curry

By Ice Kitchen
If you love a Thai curry but fancy a change, Panang is the one to try by Ice Kitchen. It's richer, sweeter and nuttier than a classic red curry, and this version by Ice Kitchen is wonderfully simple to make at home.…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1 tbsp vegetable oil
  • 1 pot Ice Kitchen Thai Panang Curry Paste
  • 400ml coconut milk
  • 200g firm tofu, cut into cubes
  • 100g carrots, thinly sliced
  • 75g green beans, cut into 2.5cm pieces
  • 1 pack microwave rice
  • 1 red chilli, sliced (optional)
  • 1 handful peanuts, crushed (optional)

Method

5 steps

  1. Step 1

    n a pan, fry the paste in the oil (straight from frozen) for 3-4 mins over a low heat, stirring frequently.

  2. Step 2

    Add the coconut milk and bring to a simmer. Cook for 8-10 mins, or until the sauce has thickened to your liking.

  3. Step 3

    Add the tofu and cook for a further 5-7mins.

  4. Step 4

    Add the carrots and green beans and continue to simmer for 3-5 mins, or until the vegetables are tender.

  5. Step 5

    Cook rice to pack instructions and serve with chilli and peanuts.