Name: Easy peasy panang curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: Mixed Vegetables - 1.5 cups; Coconut Milk - 13.5 oz (usually one can); Firm Tofu - 14 oz (you can lessen or increase based on how many veggies you are adding, to your liking); Peanur Butter - 1/2 cup (smooth texture is preferred); Shallots/Onions - 1 cup; Ginger - 2 tablespoons, grated or thinly slices; Garlic - about 6 cloves, minced or finely chopped; Red Chili Paste - 3 tablespoons(or per your liking); -Brown Sugar - 1/2 cup; Turmeric Powder - 2 teaspoons; Cumin Powder - 2 teaspoons; Kaffir Lime Leaves or freshly squeezed Lime Juice - 3 tablespoons(in case of juice) and few leaves (if you are using leaves); Salt - as per taste; Olive Oil - 2 tablespoons

Mixed Vegetables - 1.5 cups

Coconut Milk - 13.5 oz (usually one can)

Firm Tofu - 14 oz (you can lessen or increase based on how many veggies you are adding, to your liking)

Peanur Butter - 1/2 cup (smooth texture is preferred)

Shallots/Onions - 1 cup

Ginger - 2 tablespoons, grated or thinly slices

Garlic - about 6 cloves, minced or finely chopped

Red Chili Paste - 3 tablespoons(or per your liking)

Brown Sugar - 1/2 cup

Turmeric Powder - 2 teaspoons

Cumin Powder - 2 teaspoons

Kaffir Lime Leaves or freshly squeezed Lime Juice - 3 tablespoons(in case of juice) and few leaves (if you are using leaves)

Salt - as per taste

Olive Oil - 2 tablespoons