PREP: 25 minutes | COOK: 10 minutes | YIELD: 6 x 1½-cup servings
Penang the namesake of this dish is a Malaysian state known as the food capital. It takes many influences from its neighbors, including this curry dish bursting with sweet pineapple and spicy red curry paste. So if you can’t make it to Penang for some delicious street fare, whip up this curry and let it take you on a taste adventure to the other side of the world.
1 x 13-to 14-oz (385 to 414 ml) BPA-free can light coconut milk
1 Tbsp (15 ml) red curry paste, or more for spicier sauce
1 Tbsp (15 ml) natural peanut butter
2 tsp (10 ml) gluten-free Asian fish sauce (see Prep Tip)
1 Tbsp (15 ml) pure honey
½ tsp (2.5 ml) sea salt
1 carrot, sliced into thin half moons
1 cup (240 ml) shredded red or green cabbage
½ yellow onion, thinly sliced
2 cups (480 ml) broccoli florets
12 oz (340 g) extra-firm tofu, drained, liquid pressed out, and cut into 1-inch cubes
½ fresh pineapple, cut into bite-sized pieces, or 2 cups (480 ml) canned pineapple chunks, drained
Juice of 1 large lime
½ cup (120 ml) Thai basil leaves
1 tomato, cut into 8 wedges
Steamed brown rice
In a large high-sided pan, whisk together coconut milk, red curry paste, peanut butter, Asian fish sauce, honey and sea salt. Bring mixture to a simmer on medium heat, whisking until curry paste and peanut butter are blended in. Add carrot, cabbage, onion and broccoli. Cook for about 3 minutes or until veggies start to soften. Add tofu and pineapple and cook until heated through, about 3 minutes. Stir in lime juice, basil leaves and tomato. Serve over steamed brown rice.
Fish sauce can go by different names depending on where it is from. In Thailand it is known as nam pla and in Vietnam it is known as nuoc mam. Many brands contain wheat, so if you avoid gluten make sure to find a brand that does not.
NUTRITIONAL VALUE PER SERVING:
Calories: 202 | Calories from Fat: 84 | Protein: 8 g | Carbs: 24 g | Total Fat: 9 g | Saturated Fat: 5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 271 mg | Cholesterol: 0 mg