Name: Thai Panang Curry with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Optional: 1 batch crispy baked tofu; Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 small white or yellow onion, chopped (about 1 cup); Pinch of salt, more to taste; 1 red bell pepper, sliced into thin (1/4” wide) strips; 1 yellow, orange or green bell pepper, sliced into thin (1/4” wide) strips; 3 carrots, peeled and sliced on the diagonal into ¼" thick rounds (about 1 cup); 2 cloves garlic, pressed or minced; 1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy); 1 can (14 ounces) regular coconut milk; ½ cup water; 2 tablespoons peanut butter; 1 tablespoon tamari or soy sauce**; 1 ½ teaspoons coconut sugar or brown sugar; 2 teaspoons fresh lime juice, to taste; Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice