1cup chopped mixed bell pepper, green, red, and yellow,
2cloves garlic, minced
1medium-sized sweet potato, peeled and diced into cubes
4tbspPanang red curry paste
1tbsp peanut butter
12 kaffir lime leaves, crushed
13½ounces coconut cream
3tbspVegan fish sauce
¼cupThai basil leaves or sweet basil, chopped
A handful of toasted peanuts. Steamed Jasmin rice with Thai Basil leaves or rice noodles
Prepared the tofu
Prep the tofu by slicing it and placing it into a tofu press or by pressing it underneath a cutting board weighted down. Press the tofu for 15 minutes while you prep the other ingredients. Drain the excess liquid out of the press before using the tofu.
Once the tofu has been pressed and drained, toss the tofu in some soy sauce. Dust the tofu with cornstarch. In a wok or a skillet on medium-high heat, warm two tablespoons of coconut oil. Fry the tofu pieces until golden brown and crisp on each side. Try not to move the tofu until it is crispy. Place the crispy tofu onto a paper towel to remove excess oil. Set aside.
Make the curry
In a large cast-iron skillet or a deep wok, heat the coconut oil over medium-high heat. Sautee the onions for 1 minute, add the peppers and garlic.
Sautee for 3 minutes. Move the vegetables over to the side of the pan; in the center of the skillet, place the peanut butter and curry paste, cook until aromatic.
Add the Kaffir leaves, coconut cream, and vegan fish sauce. Mixing the vegetables into the curry sauce. Add the diced sweet potato cubes and simmer uncovered for 12 - 15minutes. Stir to prevent the curry from sticking.
Test to see if the sweet potatoes are soft and buttery. Remove from heat and add the chopped basil leaves.
Serving Tips: Serve the curry over a bed of steamed fluffy Jasmin rice with the crispy tofu pieces arranged on top of the curry. Toss toasted peanuts on top for added texture and flavor. If the curry is too spicy, add a drizzle of coconut cream when serving.