Calling all curry lovers! If Thai curry is your favorite curry, you’ll find yourself loving this creamy, spicy and slightly sweet tofu and veggie Panang curry. It is a combination of lush spices – galangal, lemongrass, kaffir lime leaves – with the added richness of peanuts and coconut milk, then served over rice noodles.

Thai Tofu & Veggie Panang Curry over Rice Noodles (GF, DF)

MEAL KIT CONTENTS: 

6 oz Tofu

4 oz mushrooms

6 oz rice noodle

2 oz garlic/onion/ginger blend

4 oz bell pepper

1 oz panang curry paste**

3 oz peanut butter/fish sauce/brown sugar blend

1 oz thai basil

14 oz coconut milk

2 oz green onion

2 oz lime

**contains shellfish**
 

INGREDIENTS NOT SUPPLIED: 

Olive Oil

Salt & Pepper

 

KITCHEN ITEMS NEED: 

Large skillet

Wooden spoon

Large pot of boiling water

Colander/strainer

Cutting board and knife

1 plate

Can opener

Whisk

 

Thai Tofu & Veggie Panang Curry over Rice Noodles (GF, DF)

Regular price
$27.00
Sale price
$27.00

NUTRITIONAL INFORMATION (per serving)


Calories...................399

Carbohydrates........45g

Fat..........................23g

Protein....................4.8g 

Sodium....................883mg

*Approximate Values Based On My Fitness Pal

    PREPPING INSTRUCTIONS

     

    Bring a pot ¾ filled with water to a boil

    Core and thinly slice bell pepper

    Remove leaves from stem and finely chop thai basil

    Thinly slice green onions, discarding the root

    Shake well and open can of coconut milk

    Thinly slice mushrooms & cut tofu into bite size pieces

    Slice lime into wedges

      COOKING INSTRUCTIONS

      Step 1: Cook Noodles

      Add noodles to boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.

      Step 2: Sautee tofu and veggies

      Heat a drizzle of oil in a large skillet. Add half the onion/ginger/garlic blend and sautee briefly until fragrant. Add tofu, mushrooms, bell peppers and cook for 5 minutes constantly stirring. Remove and set aside on a plate.

      Step 3: Make curry base

      Add a small drizzle of olive oil to the same pan. Add remaining onion/ginger/garlic blend and cook for 30 seconds. Add curry paste and cook for another 30 seconds until nice and fragrant. Add the peanut butter/fish sauce/sugar blend and mix together well with a whisk, cooking for another 30 seconds.

      Pour in coconut milk, whisking together well, and let it cook for 5-7 minutes.

      Step 4: Finish curry

      Add half the chopped thai basil and add drained noodles to reheat, toss well.

      Step 5: To Serve

      Divide curry into plates or bowls, garnish with remaining thai basil, green onion and wedges of lime.