Recipe: Red Panang Curry

Seriously. Your taste buds will sing a happy song! Not only is this curry gluten free, but its super healthy! That's always a plus, especially at my house. If you've been to Benja's (in St George, UT) this recipe tastes VERY similar to the red curry you can order off the menu. It's missing something, and Mike and I can't figure out what it is exactly, but its still so good. 

Ingredients: Serves 4-6.

2 tbsp. oil

2 tbsp. chopped garlic

1 tsp. grated ginger

2 tbsp. Aroy-D or Mae Anong Panang Curry Paste (I actually substituted Thai red curry paste for this.)

2 cans coconut milk (13.5 oz. each) *Trader Joe’s carries light coconut milk with has 50% less fat than regular coconut milk

1 tbsp. palm sugar (or brown sugar) I used brown sugar

1 tbsp. reduced sodium soy sauce

1 1/2 tbsp. lime juice

1/4 cup roasted and unsalted cashews

1 cup chopped white mushrooms

1 cup chopped white/yellow onion

4 Thai basil leaves

4 oz. cubed extra firm tofu (I used chicken)

5 broccoli florets

1 cup red belpepper

10 snap peas

Assembly:

In a seasoned wok, heat oil on medium heat.

Once hot, add ginger and garlic and let cook until light brown.

Stir in curry paste.

Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.

Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).

Top with crushed cashews.

Happy cooking!