Nutari
Panang Tofu Curry with Snap Peas
Creamy, nutty panang curry with crispy-edged tofu and crunchy snap peas, layered with aromatic spices.
320kcal
28gProtein
14gCarbs
18gFat
3.5gFibre
Ingredients
- 400g extra-firm tofu, pressed and cubed
- 3 tbsp panang curry paste
- 1 can (400ml) coconut milk
- 250g snap peas
- 2 tbsp soy sauce
- 1 tbsp palm sugar
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- Fresh basil and lime to finish
Method
- Pan-fry tofu cubes in oil until golden on all sides; set aside.
- In the same pan, sauté curry paste, garlic, and ginger for 1 minute.
- Pour in coconut milk and stir until combined.
- Add snap peas and cooked tofu, simmering for 8 minutes.
- Season with soy sauce and palm sugar; garnish with basil and lime.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
Track it in seconds with Nutari
Snap a photo to log calories & macros, get an AI coach, and more recipes built around your goals.