Even under the Italian sun sometimes there is this graving for the South East Asian cuisine like this Thai dish.
This recipe is of course nothing for people with nut allergy.
But if you are OK with nuts, this dish will give you loads of power and proteins while being low in fat.
The dish is quickly cooked, besides that the tofu needs to marinade a few hours. Best is to do this in the morning, and it will be ready when you start to get hungry. The rest of the recipe is cooked within minutes.
We use some Massaman and Panang Curry Paste.
Massaman is a relatively mild Thai curry, while Panang (also spelled Phanang or Phanaeng) is a red Thai curry that is thick, salty and sweet, with a nutty peanut flavour.
Each curry pastes you can find in Asia shops, in supermarkets with an Asian section – or you can order it online (for example with Amazon).
The recipe will serve 2 people
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