Thai tofu panang curry with jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Thai tofu panang curry with jasmine rice

Signature Sauce

Thai tofu panang curry with jasmine rice

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 870 Calories/Serving

20–30 Minutes

Our vegetarian curry uses organic tofu, fresh Thai basil, our signature curry paste, and optional spicy sambal oelek for restaurant-worthy flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup jasmine rice
  • 1 yellow onion
  • 1 lime
  • 2 kaffir (makrut) lime leaves
  • 1 red bell pepper
  • ¾ pound Hodo Soy firm tofu
  • Sunbasket panang curry paste (diced green chiles - lemongrass - olive oil - fresh garlic - fresh ginger - turmeric - coriander - cumin - ancho chile powder - cardamom)
  • ½ cup diced tomatoes
  • 1 cup coconut milk
  • ⅓ cup peas
  • 1 tablespoon sambal oelek (optional)
  • 3 tablespoons roasted cashews
  • 2 or 3 sprigs fresh Thai basil

Nutrition per serving

Calories 870, Total Fat 42g (54% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 220mg (10% DV), Total Carb. 83g (30% DV), Fiber 17g (61% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 43g
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the curry ingredients and the tofu.


Prep the curry ingredients

  • Peel and thinly slice enough yellow onion to measure 1 cup.
  • Zest the lime. Juice half for the curry and cut half into wedges for garnish.
  • Tear the lime leaves in several places, keeping the leaves whole.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.


Sear the tofu

  • Stand the tofu up and cut in half lengthwise to create two ½-inch-thick sheets. Lay the sheets flat and cut crosswise into ½-inch-thick strips.
In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning occasionally, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pan.


Cook the curry

In the same pan used for the tofu, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the curry paste and cook until fragrant, 1 to 2 minutes. Add the tomatoes, coconut milk, lime zest, and lime leaves and bring to a boil. Reduce to a simmer and add the bell pepper, peas, and tofu. Cook, stirring occasionally, until the bell pepper starts to soften, 2 to 3 minutes.
Remove from the heat and stir in the lime juice and as much sambal oelek as you like. Discard the lime leaves and season to taste with salt and pepper.
When the curry is almost done, prepare the garnishes.


Prep the garnishes

  • Using the bottom of a bowl or cup, lightly crush the cashews.
  • Strip the Thai basil leaves from the stems; coarsely chop the leaves.


Transfer the rice to individual bowls. Top with the curry and garnish with the cashews and basil. Serve with the lime wedges.