This is based off of the one from Chef Chloe's blog (I think I've exhausted it at this point!) REALLY tasty Thai food, although to be honest it didn't taste much like the penang curry I've had at Thai places.
Chef Chloe recommends serving with rice. After making it with rice, I think it might be even better with rice noodles. I also didn't believe it but it would be really good and filling by itself as well.
Ingredients
1 package firm tofu, cut into 1 cm cubes
2 sweet potatoes, peeled and cut into bite-sized cubes and steamed
1 13.5 oz. can coconut milk
2 whole shallots, finely chopped
2 T. fresh ginger, finely chopped
4 cloves garlic, minced
peanut, canola, or olive oil for cooking
1/3 cup chunky peanut butter
2 tsp. tumeric
1 tsp. cumin
1 tsp. coriander
Almost 1 T. red curry paste
2 T. lime juice (lime zest, too, if you're using a lime!)
4 T. brown sugar
8-10 oz. frozen spinach
salt to taste
handful of peanuts of cashews per serving
Directions
1. Saute ginger, garlic, and shallots in a large skillet (with a cover) in olive oil until tender (about 6 minutes)
2. Mix together tumeric, coriander, cumin, curry paste, and peanut butter
3. Whisk peanut butter mix into coconut milk, lime juice, zest, and brown sugar together until smooth-ish
4. Lower heat, add coconut milk mixture to pan and bring to a simmer, then add tofu, sweet potatoes, and spinach and cook covered on low heat for 20 minutes
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