Panaeng Curry Tofu

This was Anne's go to order at our favorite Thai restaurant in North Carolina. I don't know why I never tried to make this before, but I found some inspiration in a cookbook we have had for ages, Real Vegetarian Thai. I had all the ingredients on hand except for some fresh peanuts which would have been the garnish on top.

• 1 package extra firm or firm tofu, drained, and pressed
• 1 14-15 oz can unsweetened coconut milk
• 3 tablespoons red curry paste **check ingredients to be sure it doesn't have fish sauce
• 2 tablespoons vegetable broth
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon soy or tamari sauce
• 1/4-1/2 cup organic creamy peanut butter
• 1/2 cup trimmed string beans, in about 2 inch pieces
• 10-15 Thai basil leaves
• 1/4 cup or so crushed peanuts for garnish

Pre-heat oven to 375. Drain, press and cube your tofu in 1/2inch cubes (or whatever shape you like!) Arrange on a cookie sheet covered in parchment paper.  Bake the tofu for 20 minutes or so, until they are golden. Set aside.

In a shallow wide saucepan, add about 1/2 of the can of coconut milk and simmer over medium heat to a gentle boil. Stir while it thickens, about 3 minutes.

Add the red curry paste, and mix and mash it into the coconut milk. Cook this mixture for about 5 minutes. Add the cooked tofu pieces to coat them well with the combined coconut milk/red curry mix. 

Add the remaining coconut milk, vegetable broth, brown sugar, salt, soy or tamari sauce, and mix well. Bring to a gentle simmer and cook for about 5 minutes. Add in the peanut butter (more for a creamier consistency) and mix well to combine, and cook the mixture.  Add the green beans and cook for a few minutes on low until they are cooked through.

Turn off the heat, and add in the Thai basil leaves (in rough pieces, or chopped, depending on your preference.) 

Feel free to garnish with peanuts on top or with pineapple chunks!

Serve over some rice, and sprinkle with some crushed peanuts for garnish.