One of my favorite dishes to get at Thai restaurants is definitely Panang Curry with tofu. It is really easy to make at home using whatever veggies you have on hand. This time I used zucchini, red peppers, daikon, onion, and baby corn, and dry fried tofu. The sauce is sweet and salty and pungent full of lemongrass, kaffir lime, galangal, coriander, natural peanut butter, tamari,and coconut milk. I added some turmeric for color as well. Basil, cilantro, and lime juice finish it off. A lot of restaurants add sugar to their curry, but I don’t think it’s necessary, nor is the fish sauce. A bit of miso mixed with tamari is a great substitution for fish sauce.
The Boyfriend and I enjoyed this for lunch today, and the rest of it is going in the freezer for another time. Cook once, eat twice!