top of page
Panang curry rice bowl 001 .jpg
Panang curry rice bowl 001 .jpg

PANANG CURRY RICE BOWL

SERVES 1

PANANG CURRY PASTE 220G.png
Blank image
Chef's Choice Coconut Milk 400ml

INGREDIENTS

• 1 Red Bell Pepper, diced
• 1 Carrot, diced
• 1 Onion, diced

• 1 Potatoes, diced

• 1 Zucchini, diced

• 1 block of Firm Tofu, cubed and pan-fried
• 3 tsp Chef's Choice Panang Curry Paste
• ¼ cup Water

• â…“ cup Chef's Choice Coconut Milk
• Salt and Pepper, to taste

 

INSTRUCTIONS

     Heat 2 tbsp oil on medium in a frying pan, and once hot, add the Onions, Potatoes, Carrot, and fry for 1-2 minutes. Then add in Red Bell Pepper and Zucchini, continue frying for 1 minute.
     Add the Chef's Choice Panang Curry Paste, Tofu, and Water. Simmer for 1-2 minutes or until the Potatoes are softened and the curry is thickened. 

     Stir in Chef's Choice Coconut Milk and season with Salt and Pepper. Simmer for another 2 minutes, then turn off the heat.​

     Serve with rice and enjoy!

bottom of page