Panang Cucumber Curry
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.
September 2011 p.72