A delicious vegan Panang Curry

This is soooo good, almost as good as my Thai restaurant but definitely vegan and so quick and easy to prepare. What more needs to be said.

Panang (Beef- not!) Curry with Peanuts and Fresh Basil
heavily adapted from The Curry Book by Nancie McDermott

2 tablespoons vegetable oil
4 tablespoons red curry paste, divided
I 14-oz pkg firm tofu, cut into 1/2-inch cubes
4 tablespoons mushroom flavored dark soy sauce, divided
1tablespoon soy sauce
1 14-oz can unsweetened coconut milk
1 tablespoon brown sugar
pinch salt
1/4 cup dry roasted unsalted peanuts, finely chopped
1/2 red bell pepper, sliced into long, thin strips
fresh Thai basil leaves, sliced

Combine 2 1/2 tablespoons red curry paste, 2 tablespoons dark soy sauce, and 1 tablespoon soy sauce in a small bowl. Place the tofu cubes in a medium bowl and spoon the curry paste-soy sauce mixture over the tofu. Let sit for about 15 minutes or so.

In a large frying pan over medium heat, combine the oil and remaining 2 1/2 tablespoons curry paste. Cook 3-4 minutes, adjusting the heat to keep the paste sizzling gently without popping and splashing,mashing and scraping the paste to soften and warm it. Add the tofu and cook 2-3 minutes, separating the pieces to coat them with the paste.

Stir the coconut milk well and add 1 cup to the frying pan. Bring to a gentle boil over medium heat and cook for about 10 minutes, adjusting the heat to keep it simmering gently.

Add the remaining coconut milk, remaining dark soy sauce, sugar, salt, and peanuts. Cook gently about 5 more minutes, stirring occasionally. Add the red pepper strips and stir them into the curry. Taste and adjust the seasonings, adding salt or sugar as needed.

Transfer to a small, shallow bowl and gently mix in some of the chopped basil. Garnish with a basil spring if desired. Serve hot or warm.

I added some shiitake mushrooms and served mine over greens. YUM!!!
The thai basil makes all the difference in this dish.