4.7
(14)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
Step 2
Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
Step 3
Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.
Your folders
afoodloverskitchen.com
4.7
(3)
10 minutes
Your folders
begoodorganics.com
20 minutes
Your folders
gypsyplate.com
5.0
(1)
40 minutes
Your folders
seriouseats.com
4.7
(6)
Your folders
hungryinthailand.com
20 minutes
Your folders
marionskitchen.com
Your folders
marionskitchen.com
Your folders
marionskitchen.com
Your folders
seriouseats.com
Your folders
whiskaffair.com
4.4
(25)
15 minutes
Your folders
cookieandkate.com
4.9
(80)
30 minutes
Your folders
hot-thai-kitchen.com
Your folders
currytrail.in
5.0
(13)
20 minutes
Your folders
allrecipes.com
4.2
(10)
23 minutes
Your folders
tastesbetterfromscratch.com
5.0
(28)
25 minutes
Your folders
rasamalaysia.com
4.9
(7)
10 minutes
Your folders
delish.com
5.0
(1)
Your folders
chelseasmessyapron.com
5.0
(1)
30 minutes
Your folders
tastesbetterfromscratch.com
5.0
(781)
25 minutes