Panang Tofu Curry

Name: Panang Tofu Curry
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1/2 cup finely chopped shallots; 2 tablespoons finely grated peeled ginger; 4 garlic cloves, finely chopped; 1/4 cup organic peanut butter; 2 teaspoons turmeric; 1 teaspoon ground cumin; 1 teaspoon hot chili paste (such as sambal oelek)*; 1 cup water; 1 13-1/2- to 14-ounce can organic light coconut milk; 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel; 1 tablespoon (firmly packed) golden brown sugar; 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes; 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium); 1 large red bell pepper, cut into 3/4-inch pieces

Panang Tofu Curry was pinched from <a href="http://www.bonappetit.com/recipes/2009/02/panang_tofu_curry" target="_blank">www.bonappetit.com.</a>

"Based on the spicy red Thai curry, this version of panang curry uses tofu, which makes a nice change in protein...."

INGREDIENTS

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1 1/2 tablespoons olive oil

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1/2 cup finely chopped shallots

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2 tablespoons finely grated peeled ginger

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4 garlic cloves, finely chopped

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1/4 cup organic peanut butter

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2 teaspoons turmeric

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1 teaspoon ground cumin

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1 teaspoon hot chili paste (such as sambal oelek)*

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1 cup water

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1 13-1/2- to 14-ounce can organic light coconut milk

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3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel

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1 tablespoon (firmly packed) golden brown sugar

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2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes

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1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)

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1 large red bell pepper, cut into 3/4-inch pieces

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