Panang Curry with Tofu and Butternut Squash
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Ingredients
- 400 g firm tofu, cubed
- 3 tbsp panang curry paste
- 400 ml coconut milk
- 250 g butternut squash, peeled and cubed
- 4 kaffir lime leaves
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 15 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 407 kcal
- Protein
- 18.5 g
- Carbohydrate
- 15.1 g
- of which sugars
- 8.2 g
- Fat
- 29.6 g
- of which saturates
- 19.2 g
- Fibre
- 3.9 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu cubes dry and fry in a little oil in a wide pan for 5 minutes until golden on most sides, then set aside.
- 2
Fry the panang curry paste in a splash of the coconut milk in the same pan for 2 minutes until fragrant.
- 3
Stir in the rest of the coconut milk, the kaffir lime leaves and the butternut squash, and simmer for 15 minutes until the squash is tender.
- 4
Return the tofu to the pan and simmer for 3 minutes to heat through.
- 5
Season with the soy sauce and palm sugar.
- 6
Scatter with thai basil leaves and serve with jasmine rice.
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