Panang Cucumber Curry
With a little heat and a spicy curry paste, cucumbers star in a hearty Indonesian dish. Serve in bowls with steamed basmati rice.
1. Heat oil in large skillet over medium-low heat. Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often. Stir in coconut milk, kaffir lime leaves, and soy sauce (if using). Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.
2. Add cucumber, bell pepper, and onion to curry sauce. Simmer 10 to 12 minutes, or until cucumber is crisp-tender. Stir in basil, then gently fold in tofu. Simmer 3 minutes, or until tofu is heated through. Stir in cilantro and lime juice. Season with more soy sauce, if desired.