Thai Panang Curry with Vegetables

Ingredients (17)

• Optional: 1 batch crispy baked tofu
• Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white or yellow onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 red bell pepper, sliced into thin (1/4” wide) strips
• 1 yellow, orange or green bell pepper, sliced into thin (1/4” wide) strips
• 3 carrots, peeled and sliced on the diagonal into ¼" thick rounds (about 1 cup)
• 2 cloves garlic, pressed or minced
• 1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
• 1 can (14 ounces) regular coconut milk
• ½ cup water
• 2 tablespoons peanut butter
• 1 tablespoon tamari or soy sauce**
• 1 ½ teaspoons coconut sugar or brown sugar
• 2 teaspoons fresh lime juice, to taste
• Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice