Panang curry

When we lived in the Tacoma area, we started eating a bunch of Thai food. Turns out, panang curry was by far my favorite dish to order. So delicious with warm rice. No complaints. Except that I am allergic to peanut butter. So when I developed all these GI issues, I underwent a host of tests to figure out why. In the end, it was the peanut butter. So when we make this, we reserve a bit before adding the peanut butter so my insides don't implode. 
Ingredients
  • 1 TBSP olive oil
  • 1 small yellow onion, chopped
  • 1 red bell pepper
  • 1 yellow bell pepper (or orange)
  • 3 carrots, peeled and cut into wedges
  • 1 tsp garlic
  • 2 TBSP panang curry paste
  • 1 can coconut milk
  • 1/2 cup water
  • 1 TBSP peanut butter
  • 1 TBSP soy sauce
  • 1 1/2 tsp brown sugar
  • 2 tsp lime juice
  • Thai basil sprigs (for fanciness)
  • Salt to taste
 
  • 1 cup meat of choice, we use pan fried tofu (not a meat, I know)
  • Rice
Directions
  1. Cook your tofu, chicken, or shrimp.
  2. Get your rice cooking in your rice cooker.  Cook Jasmine rice if you want more Thai authenticity in your life.
  3. Cut your bell peppers into bite size strips, Cut your onion into bite sized segments, and cut your carrots into bite sized wedges.
  4. Add some oil to your already hot skillet, then add the onion, salt it a bit, and cook until translucent. Usually takes 4-5 minutes.
  5. Add the peppers and carrots. Cook until the peppers are getting pokeable, stirring at will so things don't burn.
  6. Add the curry paste and the garlic and cook for another minute. More paste equals spicier curry, less paste equals more mild. 
  7. Add the coconut milk and water.  Bring everything to a nice simmer over medium heat and cook until the carrots are softened, usually about 7-10 minutes depending on how big your carrot pieces were cut.
  8. Stir in your meat (tofu for us!)
  9. Remove from the heat and add in the soy sauce, sugar, and lime juice.  Stir it in.
  10. Reserve some in a bowl for me.  If I'm not eating, then still in the peanut butter. 
  11. Plate over rice and add a couple of Thai Basil leaves to be fancy. Enjoy!