John Myers
Red Panang Curry with Tofu (ChrisTine Urspruch)
The perfect red panang curry with tofu (christine urspruch) recipe with a picture and simple step-by-step instructions.
- 3 Pc. Shallots
- 2 Pc. Garlic cloves
- 30 g Galangal
- 2 Pc. Lemongrass sticks
- 1 Pc. Carrot
- 1 Pc. Zucchini
- 2 tbsp Olive oil
- 400 ml Coconut milk
- 2 tbsp Red curry paste
- 300 ml Vegetable stock
- 2 tbsp Sugar brown
- 5 tbsp Soy sauce
- 250 g Deep fried tofu
- 7 Pc. Kaffir lime leaves
- 80 g Mushrooms brown
- 100 g Cherry tomatoes
- 5 Pc. Thai basil sprigs
- 2 Pc. Limes
- 1 Handful Kroepoek fried (crab chips)
- 3 Pc. Coriander sprig
- Salt
- Peel shallots and garlic cloves, cut into fine slices and set aside. Third galangal and set aside. Peel the carrot and cut into bite-sized pieces just like the zucchini. Knock the lemongrass flat with the saucepan and cut in half lengthways. Quarter the mushrooms and place in the wok with all the other ingredients.
- Sweat the shallots, galangal, garlic and carrots in a wok with hot olive oil. Add the lemongrass. Sweat briefly, then add the curry paste and sweat along with it. Deglaze with soy sauce and coconut milk and fill up with the broth. Then add the brown sugar, the lime leaves, the zucchini cubes and the Thai basil. Simmer over medium heat for about 10 minutes. In the meantime, wash and quarter the mushrooms. Halve the cherry tomatoes.
- Now remove the lime leaves, lemongrass, Thai basil and galangal from the wok. Immediately add the tofu, mushrooms and cherry tomatoes and bring to the boil. Season to taste with salt and lime juice. Sprinkle with a little chopped coriander and serve with attached Kroepoek.
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