Beancurd Panang Curry

Ingredients:

Beancurd
A cooked and seasoned tofu product made from soybeans.

Panang paste
A spicy and aromatic curry paste made from galangal, lemongrass, chilies, peanuts, and spices.

Vegetables
Typically includes coconut milk, bamboo shoots, mushrooms, and lime leaves.

Protein
Often features tofu, shrimp, chicken, or beef.

Acidity
Lime juice or tamarind paste is often added to balance the spice.

Flavor and Taste:

Rich and creamy, with a nutty and spicy flavor.

The coconut milk adds a sweetness and creaminess, while the panang paste provides a spicy and aromatic base.

Beancurd adds a soft and silky texture.

The lime juice or tamarind paste adds a touch of tanginess to balance the spice.

Texture:

Thick and creamy, with a slightly grainy texture from the beancurd.

The vegetables are usually tender, while the meat or protein is usually slightly firm.

Common Variations:

Vegetarian
Omits the meat or protein.

Spicy
More chilies are added for extra heat.

Tom Yum Style
Includes tomatoes and bell peppers.

Serving Suggestions:

Served with jasmine rice or steamed white rice.

Topped with crispy fried onions or peanuts.

Accompanied by lime wedges for squeezing over the curry.

Tips:

Request the spice level to your preference.

Add other vegetables or proteins to your liking.

Serve with a side of roti or naan bread for dipping.

Where to Find It:

Beancurd panang curry is commonly found on menus at Thai and Southeast Asian restaurants in the USA.

Similar Dishes:

Gaeng kari (Northern Thai beef curry)

Massaman curry

Yellow curry

Flavor Profile:

Spicy

Aromatic

Creamy

Nutty

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Beancurd Panang Curry