Thai Penang Curry

Thai Penang Curry
20 oz. extra extra firm tofu (I’m using tofu cutlets)
1 13 oz. can creamy coconut milk (look for coconut milk with more than 20% fat content)
4 Tbsp. penang curry paste (look for recipe on this blog)
2 Tbsp. palm sugar
2 Tbsp. soy sauce
1 Tbsp. miso
4 kaffir lime leaves pureed in 2 Tbsp. water
1/2 cup fresh sweet basil chopped
4 Tbsp. chopped peanuts for garnish

Secret Ingredient – Hold this thought while preparing this dish – “I radiate with a love so pure, it deeply touches the hearts of others, including God.”

1.     Take a sauce pan, heat it up to medium high heat, add ¼ cup coconut milk, add the penang curry paste and fry for 3 minutes.
2.     Then add the tofu mix thoroughly, add another ¼ cup coconut milk and stir again.  Cook for about 5-6 minutes with the lid on.
3.     Then add the soy sauce, miso, kaffir lime leaves and the rest of the coconut milk and simmer for 5 minutes with the lid on. 
4.     Add the palm sugar and let simmer without lid for another 5 minutes. 
5.     Add 1/4 cup fresh basil, mix and switch off the heat. 
6.     Garnish with the rest of the basil and the chopped peanuts.