Monday, June 27, 2011

Penang Curry with Tofu (Gaeng Penang To Hu)

Thai Translation – Gaeng = Curry, Penang = Penang Curry, To Hu = Tofu

This delicious vegetarian penang curry is packed with eggplant and tofu. It is creamy, nutty and filling. Perfect for dinner or lunch and can be altered to include other vegetables or meat. 

Cooking Time – 20 minutes
Preparation Time – 10 minutes

Serves 4

200g firm tofu
1 cup mixed thai eggplants (or other vegetables)
1 cup coconut milk
2 tsp fish sauce (or soy sauce for vegetarians)
1 tsp palm sugar or brown sugar
½ cup thai basil leaves
2-3 stems green peppercorns
1 tbsp crushed peanuts

  1. Heat some oil in a wok and fry your tofu that has been cubed until it is golden brown. Remove from wok and drain on paper towel. Remove all oil from wok.
  2. Heat 2 tbsp coconut milk in wok. When boiling, fry the penang curry paste in coconut milk until fragrant.
  3. Add the tofu and eggplants to the wok and stir well to coat in the curry sauce.
  4. Add the remaining coconut milk, fish sauce and palm sugar. Bring to the boil and reduce heat.
  5. Cook for 10 minutes and then remove from heat. Stir through the green peppercorns and thai basil leaves, sprinkle with peanuts and serve with steamed rice.

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