Ingredients
Protein Options
- Crispy tofu
- Vegan chicken seitan
- 1 tbsp olive oil
- 1 small white or yellow onion, diced
- Pinch of salt
- 1 red bell pepper, thinly sliced
- 1 yellow, orange, or green bell pepper, thinly sliced
- 3 carrots, peeled and sliced
- 3 garlic cloves, minced
- 2 tbsp Panang curry paste, or to taste
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup water
- 2–3 tbsp creamy peanut butter
- 1 tbsp tamari or soy sauce
- 1½ tsp coconut sugar or brown sugar
- 2 tsp fresh lime juice
- Salt and black pepper, to taste
- Optional Garnishes
- Fresh Thai basil or basil
- Chopped cilantro
- Lime wedges
- Crushed roasted peanuts
- Sliced red chili
- Sriracha or chili garlic sauce
- To Serve
- Steamed jasmine rice
- Brown rice
- Rice noodles
- Udon noodles
Servings
Yields
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Linked Recipes
Crispy Tofu
Homemade Seitan
Preparation
Step 1
Prepare rice or noodles according to package directions.
Step 2
Heat the olive oil in a large skillet or pot over medium heat.
Step 3
Add the onion and salt and cook for 4–5 minutes.
Step 4
Add the bell peppers and carrots and cook for 5–7 minutes.
Step 5
Add the garlic and Panang curry paste and cook for 1 minute.
Step 6
Pour in the coconut milk and water, then whisk in the peanut butter.
Step 7
Stir in the tamari, sugar, and lime juice. Simmer for 8–10 minutes.
Step 8
Add the tofu or seitan and simmer for another 2–3 minutes.
Step 9
Taste and adjust the seasoning.
Step 10
Serve over rice or with noodles and garnish as desired.
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