Panang Tofu Curry

Panang Tofu Curry

with Basil Jasmine Rice

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Fresh and light meet peanutty heaven in this tofu miracle! This dish brings all the yummy flavour of Thai take-out to your table in less time than delivery!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 g

Extra-Firm Tofu


1 tbsp

Red Curry Paste

160 g

Red Bell Pepper

1 can

Coconut Milk

1 unit


¾ cup

Jasmine Rice

7 g

Thai Basil

56 g

Onion, chopped

28 g

Peanuts, chopped


227 g

Snow Peas

Not included in your delivery

2 tsp


3 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories904 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate93 g
Sugar11 g
Dietary Fiber8 g
Protein30 g
Cholesterol1 mg
Sodium514 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Paper Towel
Large Non-Stick Pan
Small Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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The longer you let a curry simmer, the more flavour develops. If you've got time on your hands, let the curry simmer on low heat for an extra few minutes!

Wash and dry all produce.* In a medium pot, add 1 1/3 cups water (2 1/2 cups for 4 ppl). Cover and bring to a boil. Meanwhile, core, then cut the pepper(s) into 1/2-inch cubes. Juice half the lime (1 lime for 4 ppl) then cut the remaining lime into wedges. Roughly chop the Thai basil leaves. Cut the stems off the snow peas, if needed, then cut in half. Pat tofu dry with paper towel, then cut into 1/2-inch cubes.


Add the rice to the medium pot with the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and liquid has been absorbed, 12-14 min. When the rice is done, remove the pot from heat and set aside, still covered.


Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add the peanuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)


Season the tofu with salt and pepper. When peanuts are golden-brown, transfer to a small bowl and set aside. In the same pan, increase heat to medium-high, add 1 tbsp oil, then tofu. Pan-fry, turning tofu cubes occasionally, until golden-brown all over, 6-7 min. (NOTE: Don't overcrowd the pan; cook the tofu in two batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a plate and set aside.


Using the same pan, add another 1 tbsp oil (dbl for 4 ppl), then onions, snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-5 min. Add red curry paste. Cook, stirring often, until fragrant, 1 min. Add lime juice, coconut milk, half the peanuts, 2 tsp sugar (dbl for 4 ppl) and 1/2 cup water (dbl for 4 ppl). Simmer, stirring occasionally, until curry thickens slightly, 3-4 min.


Add tofu and half the basil into the curry. Stir together until tofu is coated, 1-2 min. Fluff the rice with a fork, then season with salt. Divide the rice between bowls and top with the red tofu curry. Sprinkle over the remaining peanuts and remaining basil. Squeeze over a lime wedge, if desired.