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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. oil (22 ml)
- 1 red onion (medium, chopped)
- 1 inch ginger (chopped)
- 6 large garlic cloves (chopped)
- 1 green chili (sliced)
- 3 Tbsp. panang curry paste (or to taste, I use maesri brand)
- 2 Tbsp. creamy peanut butter (or add more to taste)
- 1 cup water (or vegetable broth, + 1/4 cup to be added later on, optional, depending on consistency you prefer)
- 14 oz. coconut milk
- 1/4 tsp. turmeric powder
- 2 tsp. tamari (or use regular soy sauce)
- 2 tsp. brown sugar
- 3/8 tsp. salt (or to taste)
- 4 oz. tofu (extra firm, cut into cubes)
- 4 baby potatoes (cut in half, around 1-1.5 inch pieces each)
- 1 large carrot (cut into rounds)
- 1 red bell pepper (medium, sliced)
- 1/2 cup broccoli florets (small florets)
- 1/3 cup Thai basil
- 1 lime (zest of)
- 1/2 lime (juice of)
- peanuts (crushed, to serve)
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NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol |
| Sodium470mg20% |
| Potassium710mg20% |
| Protein11g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A90% |
| Vitamin C160% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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