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Creamy Panang Curry With Tofu, Red Pepper, Baby Spinach, Sticky Jasmine Rice, Crushed Peanuts & Lime

Total time36 min

Active time5 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (4 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

1Preheat oven and prepare equipment2m
2Prep and roast tofu20m
3Prep and cook curry11m
4Plate and garnish curry3m

36m total • 4/6 critical

0 min

5 min

10 min

15 min

20 min

25 min

30 min

35 min

36 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 2 min • Start 0m

Prep

⚡Critical stepPrep and roast tofu

Cooking • 20 min • Start 2m

Cooking

Cook jasmine rice

Cooking • 9 min • Start 2m • 22m slack

Cooking

Toast and crush peanuts

Cooking • 4 min • Start 2m • 16m slack

Cooking

⚡Critical stepPrep and cook curry

Cooking • 11 min • Start 22m

Cooking

⚡Critical stepPlate and garnish curry

Finishing • 3 min • Start 33m

Finishing

Nutrition Information

Calories745 kcal

Protein29.4g

Fat37.2g

Carbs79.3g

Fibre11.7g

Salt2.2g

Step-by-Step Instructions

Preheat oven and prepare equipment
2 min
Pre-heat your oven to 220°C / 200°C fan, then take out a baking tray, small saucepan and a deep frying pan or wok.
Equipment: oven, baking tray, small saucepan, deep frying pan or wok
Temperature: 220°C
Prep and roast tofu
20 min
Tear the tofu into bitesized chunks, place into your roasting tray, toss through a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes, turning halfway. The tofu should be starting to turn brown and crispy on the outside.
Equipment: baking tray, oven
Cook jasmine rice
9 min
Place the jasmine rice into your small saucepan, cover with 1.25–1.5x its volume in water and place over a medium-high heat. Bring to the boil, stir then reduce to low and cover with a lid. Cook until tender and fluffy, around 8-10 minutes. Turn off the heat and leave to steam, covered, until ready to serve.
Equipment: small saucepan, lid
Toast and crush peanuts
4 min
Place your frying pan or wok over a medium heat and dry fry (without oil) the peanuts to toast. Remove and set aside. Lightly crush or chop the peanuts and wipe the pan clean with some kitchen towel.
Equipment: deep frying pan or wok, kitchen towel
Prep and cook curry
11 min
Remove the stem and core from the red pepper and then finely slice. You could also slice some of the red pepper very finely and set aside as a garnish (optional). Once there is around 8 minutes left of cooking time on the tofu, place your frying pan or wok over a medium heat and add a drizzle of oil. Stir fry the red pepper around 3-5 minutes until slightly softened, then add the panang curry sauce and the baby spinach. Stir to combine and cook until the sauce is piping hot and the spinach has wilted, around 3 minutes. Add 50-100ml water (double the amount for a four-person portion) if the sauce reduces too much or starts to stick. Finally, stir through the roasted tofu , squeeze in the juice of half of the lime and stir to combine. Season with salt to taste.
Equipment: deep frying pan or wok, knife, cutting board
Plate and garnish curry
3 min
To serve up, divide the jasmine rice between serving bowls and spoon over the curry and vegetables. Finish with a scattering of crushed peanuts , lime juice to taste and the red pepper garnish if you made some. Enjoy!
Equipment: serving bowls