Want to make a vegetarian version of our famous chicken panang curry recipe? This bold and creamy panang curry with crispy tofu is a brilliant veggie option
Ingredients For Panang Curry With Crispy Tofu Recipe
1 pound Extra Firm Tofu
2 tablespoon Coconut oil, divided
1 Small onion, peeled and chopped
3 Bell peppers green, red, and yellow, seeded and chopped
2 Cloves Garlic, Minced
4 ounce Panang red curry paste, 1 can
1 tablespoon Peanut butter
12 Kaffir lime leaves, crushed
13.5 ounce Thick coconut milk, unsweetened
3 tablespoon Fish sauce
0.25 cup Thai basil leaves or sweet basil
Nutrition value
1052
calories per serving
89 g Fat15 g Protein48 g Carbs32 g FiberOther
Current Totals
89 g Fat
15 g Protein
48 g Carbs
32 g Fiber
MacroNutrients
Carbs
48 g
Protein
15 g
Fiber
32 g
Fats
Fat
89 g
Vitamins & Minerals
Calcium
218 mg
Iron
7 mg
Vitamin A
1314 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
1 mg
Vitamin B9
275 mcg
Vitamin B12
0 mcg
Vitamin C
493 mg
Vitamin E
7 mg
Copper
1 mcg
Magnesium
208 mg
Manganese
4 mg
Phosphorus
268 mg
Selenium
5 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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