Panang Cucumber Curry

Serves 6

30 minutes or fewer

With a little heat and a spicy curry paste, cucumbers star in a hearty Indonesian dish. Serve in bowls with steamed basmati rice.

1 Tbs. canola oil
1 4-oz. can panang curry paste, such as Maesri
1 13-oz. can light coconut milk
3 kaffir lime leaves, or 1 ½ tsp. grated lime zest
1 ½ tsp. low-sodium soy sauce, plus more to taste, optional
1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into ¾-inch cubes (2 cups)
1 small red bell pepper, cut into strips (1 cup)
½ onion, thinly sliced
⅔ cup Thai basil leaves or coarsely chopped sweet basil leaves
14 oz. extra-firm tofu, drained and cut into ¾-inch cubes
¼ cup coarsely chopped cilantro
2 tsp. fresh lime juice

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.