Thai Panang Curry With Baby Eggplants And Tofu Recipes

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THAI EGGPLANT CURRY WITH TOFU



Thai Eggplant Curry with Tofu image

I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.

Provided by lilofrance

Categories     World Cuisine Recipes     Asian     Thai

Time 25m

Yield 3

Number Of Ingredients 11

2 tablespoons oil, divided, or as needed
1 pound eggplant, sliced
4 cilantro roots
1 small onion, chopped
2 small chile peppers, or more to taste
4 cloves garlic
3 tablespoons brown sugar
2 tablespoons lime juice
2 tablespoons fish sauce
9 ounces extra-firm tofu, cut into 1/2-inch cubes
⅓ cup Thai basil

Steps:

  • Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
  • Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
  • Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.

Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 g

THAI PANANG CURRY WITH BABY EGGPLANTS AND TOFU



Thai Panang Curry with Baby Eggplants and Tofu image

A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us. :) Serve with rice.

Provided by Pink Manta

Categories     Thai Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon oil, or as needed
1 (12 ounce) package firm tofu, cubed
2 tablespoons sesame oil, or more to taste
½ onion, chopped
1 ¾ ounces panang curry paste
5 sweet chiles, halved and seeded
⅔ (14 ounce) can coconut milk
12 baby eggplants, quartered, or more as desired
½ red bell pepper, finely chopped
12 cherry tomatoes, halved

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
  • Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.
  • Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 72.4 g, Fat 21.1 g, Fiber 38.9 g, Protein 17.7 g, SaturatedFat 10 g, Sodium 185 mg, Sugar 29 g

THAI PANANG CURRY (GOURMET STYLE )



Thai Panang Curry (Gourmet Style ) image

I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!

Provided by ChefdelaGhetto

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 30

1 (13 1/2 ounce) can coconut milk
2 1/2 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
1 pinch red pepper flakes (fresh red chili peppers 2 for more kick)
salt
pepper
1 lb rump steak, sliced 1/4 in. to 1/8 in
1/2 tablespoon sesame oil
1/2 tablespoon canola oil
1 tablespoon Chinese five spice powder
4 quarts water
2 pinches sea salt
2 1/2 ounces water chestnuts (sliced)
2 1/2 ounces bamboo shoots (sliced)
1/2 red bell pepper (cut into two 1 in. rings then cut into 6 pieces each)
1/2 green bell pepper (do same as above)
3 -4 ounces broccoli, crown (slice each flower once down middle)
3 -4 ounces sugar snap peas (in pod)
1/2-3/4 large carrot (sliced at diaganol about 1/4 in. each)
1/2 white onion, cut into wedges and seperated
3 1/2 ounces baby corn, cut into twos
4 ounces of your favorite oriental mushrooms (I like Oyster,sliced, or Button,whole)
1 -2 fresh jalapeno, your authentic thai heat (sliced)
1 ounce of fresh mint, finely chopped
1 -2 ounce fresh Thai basil, if normal (finely chop 1 oz Basil with 1 oz Parsley)
1 garlic clove (minced)
1/2 tablespoon canola oil
1/2 tablespoon peanut oil
1 -2 lime wedge (served on the side)

Steps:

  • In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
  • Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
  • Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
  • Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
  • Saute all your meat ingredients and set aside.
  • Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
  • When ready to serve, mix in Basil and Mint.
  • Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
  • (if you prefer more heat add more red chili I like mine to burn).

Nutrition Facts : Calories 429.4, Fat 28.8, SaturatedFat 15.1, Cholesterol 46.1, Sodium 324.6, Carbohydrate 25.1, Fiber 5.3, Sugar 12.6, Protein 21.7

PANANG TOFU CURRY



Panang Tofu Curry image

Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.

Provided by Jeanne Thiel Kelley

Categories     Vegetarian     Low Cal     High Fiber     Dinner     Lunch     Tofu     Curry     Healthy     Low Cholesterol     Potluck     Bon Appétit     Vegan     Pescatarian     Wheat/Gluten-Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 15

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 makrut 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 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

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.

THAI PANANG CURRY WITH BABY EGGPLANTS AND TOFU



Thai Panang Curry with Baby Eggplants and Tofu image

A Thai-inspired recipe with eggplants and tofu. I am not Asian, and I don't want to claim this is an authentic Thai recipe! I had baby eggplants at hand, and I looked for ways to cook them. I couldn't find a single recipe that would satisfy me, so I got inspiration by 3-4 different ones, based on the ingredients I had available. The ready-made curry paste made it easy to prepare, and tasty for us. :) Serve with rice.

Provided by Pink Manta

Categories     Thai Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon oil, or as needed
1 (12 ounce) package firm tofu, cubed
2 tablespoons sesame oil, or more to taste
½ onion, chopped
1 ¾ ounces panang curry paste
5 sweet chiles, halved and seeded
⅔ (14 ounce) can coconut milk
12 baby eggplants, quartered, or more as desired
½ red bell pepper, finely chopped
12 cherry tomatoes, halved

Steps:

  • Heat 1 tablespoon oil in a skillet over medium heat. Fry tofu until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
  • Add sesame oil and onion to the same skillet and cook onion until soft and translucent, 3 to 5 minutes. Add curry paste and stir for 1 to 2 minutes. Add chiles; cook and stir for another 1 to 2 minutes. Add coconut milk and bring to a boil, mixing well.
  • Add eggplants and bell pepper to the skillet with the coconut milk. Cook until eggplant is almost tender, 10 to 15 minutes. Add tofu and tomatoes; cook until warmed through, 1 to 2 minutes more.

Nutrition Facts : Calories 485.9 calories, Carbohydrate 72.4 g, Fat 21.1 g, Fiber 38.9 g, Protein 17.7 g, SaturatedFat 10 g, Sodium 185 mg, Sugar 29 g

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