Step 1

Prep the aromatics:Cut the chilies into chunks. Deseed them if you prefer a milder spice level.

Step 2

Remove the tough outer leaves of the lemongrass, then slice it.

Step 3

Peel the shallots and cut them in half.

Step 4

Peel the galangal and slice it.

Step 5

In a blender, combine the chilies, lemongrass, shallots, galangal, roasted peanuts, garlic, spices, and shredded kaffir lime leaves. Blend everything together with a little water until you achieve a fine paste.

Step 6

Cut the green beans into chunks and thinly slice the bell pepper.

Step 7

In a pan, heat the cooking oil and fry the curry paste for a few minutes.

Step 8

Add the water and coconut milk to the pan and bring it to a boil.

Step 9

Add the green beans to the pan and let it simmer for 10 minutes.

Step 10

Meanwhile, cut the tofu into cubes and fry them in oil until golden on both sides.

Step 11

Add the bell peppers, fried tofu, and Thai basil leaves to the pan and simmer for an additional 5 minutes.

Step 12

Season the curry with salt, sugar, and soy sauce according to your taste. Stir in the Thai basil leaves.

Step 13

Serve the Panang Curry with a bowl of steamed rice and garnish it with additional Thai basil leaves and roasted peanuts.