Enjoy the gluten-free Thai Panang Vegetable Curry, which is very rich and full of flavor. This fragrant and creamy curry is full of fresh vegetables and tofu, making it a filling and healthy meal.
Ingredients: 1 can 14 oz coconut milk. 2-3 tablespoons gluten-free Panang curry paste. 1 cup mixed vegetables e.g., bell peppers, carrots, broccoli. 1 cup firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 lime, juiced. Fresh cilantro leaves for garnish. Cooked rice or rice noodles optional.
Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the Panang curry paste and saut for 1-2 minutes until fragrant. Pour in the coconut milk and stir well. Bring it to a gentle simmer. Add the mixed vegetables and tofu cubes to the pan. Stir to coat them with the curry sauce. Cook for about 10-12 minutes, or until the vegetables are tender and the tofu is heated through. Stir in the gluten-free soy sauce and brown sugar. Taste and adjust the seasoning if needed. Squeeze the lime juice into the curry and stir. Serve the gluten-free Thai Panang vegetable curry hot over cooked rice or rice noodles if desired. Garnish with fresh cilantro leaves. Enjoy your delicious gluten-free Thai Panang Vegetable Curry!
Prep Time: 15 minutes
Cook Time: 20 minutes
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