Panang Curry

95 faves | 7 recommends
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Chef Chloe Coscarelli
Nutrition per serving    (USDA % daily values)


Delicious! Didn't use tofu but used a large variety of vegetables. Have made twice now and it is on the repeat list!
b3a95e313d82   •  16 Aug   •  Report
Oh yeah! Also used veg stick instead of water.
Elizabeth Madden   •  29 May   •  Report
This was great. I used extra of everything except the main ingredients (kale, tofu, sweet potato) so it was more flavorful. Served with white basmati rice. Veggie and non-veggie both loved it.
Elizabeth Madden   •  28 May   •  Report
Sooooo good!
a2dfa6711dde   •  1 Jan   •  Report
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Ingredients for 4 servings

1 ½ tablespoons canola oil

½ cup finely chopped shallots

1 tablespoon grated fresh ginger

4 garlic cloves, minced

¼ cup peanut butter (creamy or chunky)

2 teaspoons turmeric

1 teaspoon ground cumin

1 teaspoon Thai red curry paste

1 ½ cups water

1 (14-ounce) can coconut milk

1 ½ teaspoons lime zest

2 tablespoons brown sugar or maple syrup

2 teaspoons sea salt

1 (14-ounce) package extra firm tofu, drained and cut into 1-inch cubes

1 sweet potato, peeled and cut into ½ -inch cubes

1 bunch kale, cut or torn into bite-size pieces

1 tablespoons fresh lime juice

½ cup roasted cashews

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