Gluten-Free Thai Panang Vegetable Curry

Enjoy the gluten-free Thai Panang Vegetable Curry, which is very rich and full of flavor. This fragrant and creamy curry is full of fresh vegetables and tofu, making it a filling and healthy meal.

Ingredients:

• 1 can 14 oz coconut milk
• 2-3 tablespoons gluten-free Panang curry paste
• 1 cup mixed vegetables e
• g
• , bell peppers, carrots, broccoli
• 1 cup firm tofu, cubed
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• Fresh cilantro leaves for garnish
• Cooked rice or rice noodles optional

Instructions:

In a large pan or wok, heat the vegetable oil over medium-high heat

Add the Panang curry paste and saut for 1-2 minutes until fragrant

Pour in the coconut milk and stir well

Bring it to a gentle simmer

Add the mixed vegetables and tofu cubes to the pan

Stir to coat them with the curry sauce

Cook for about 10-12 minutes, or until the vegetables are tender and the tofu is heated through

Stir in the gluten-free soy sauce and brown sugar

Taste and adjust the seasoning if needed

Squeeze the lime juice into the curry and stir

Serve the gluten-free Thai Panang vegetable curry hot over cooked rice or rice noodles if desired

Garnish with fresh cilantro leaves

Enjoy your delicious gluten-free Thai Panang Vegetable Curry