Thai Tofu Penang Curry



  • 2 cups coconut milk
  • 2 tbsps vegetable oil (optional)
  • 1/4 cup Penang Curry Paste (store bought)
  • Fried Cubed Tofu
  • 2 tbsps palm sugar
  • 2-3 tbsps of fish sauce, to taste
  • 6-7 kaffir lime leaves
  • 1/2 cup Thai Basil Leaves
  • Small can of bamboo shoots
  • Sliced green/red bell pepper


In a wok or large heavy pan over medium heat, cook 1 cup of coconut milk, stirring constantly, until it separates, approximately 3-5 mins.  If it doesn’t separate, add the optional oil. Add the curry paste and fry, stirring constantly, until fragrant for 1-2 minutes.

Add bamboo shoots, and cook for 2-3 minutes.  Add remaining 1 cup coconut milk and bring it to a boil.  Now add palm sugar, to the curry so it melts.  Add cubed tofu and let it marry with the flavors for 1-2 mins.  Stir in fish sauce to taste, and simmer for a couple of mins. At this time, add the bell peppers and mix.


Tear kaffir lime leaves and basil into pieces .  Add it to the curry.  Let it simmer for 2-3 mins.  Serve hot with jasmine rice.  Garnish with a few torn basil leaves.

Serve hot with jasmine rice.

If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me.  Thank you for stopping by!!

Happy Cooking!!!!





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