Crispy Tofu Panang Red Curry with Rice Noodles

Step 1

Place a wok (or skillet) over medium-high heat. Add one tablespoon of the coconut oil and the tofu pieces and fry until starting to turn crispy. Set aside.

Step 2

Add the remaining tablespoon of the coconut oil and onion. Sauté for 1 minute, before adding the peppers and garlic. Continue to sauté for a further minute before adding the red curry paste and peanut butter.

Step 3

Cook for a couple of minutes, stirring periodically. Then add the coconut milk, kaffir lime leaves, and 1 tablespoon of tamari. Add the fried tofu to the curry. Stir the ingredients to combine.

Step 4

Bring to a boil before lowering the heat and allowing the curry to simmer for 15 minutes, stirring occasionally. Taste and add more tamari, a teaspoon at a time, if necessary. Remove from heat.

Step 5

Remove the kaffir lime leaves.

Step 6

Place handfuls of washed baby spinach into serving bowls. Add cooked rice noodles (or rice or quinoa if you prefer) to each bowl and spoon over a generous amount of the curry.

Step 7

Top with fresh herb/s of choice, chopped salted peanuts, and dried chili flakes for an extra kick, if you like. And definitely squeeze over some fresh lime juice.

Step 8

Enjoy!