Coconut Squash Panang Curry with Tofu and Nuttzo

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February 22, 2016

One of our newest V.I.P Nuttzo Ambassador's is the KING of making savory Nuttzo recipes! This is Chris Bagg's recipe that we hope you will try one night for dinner!
Healthy, delicious, and loaded with flavor...Another great way to add Nuttzo into your EATS!


1 shallot

1" peeled fresh ginger

1 tablespoon canola oil

2 tablespoons turmeric

1 tablespoon cumin

1 tablespoon panang curry paste

1/4 cup Nuttzo (Power Fuel)

2 tablespoons light brown sugar

1 cup water

2 14 oz. cans light coconut milk

1 butternut squash, peeled and chopped into 1" cubes

zest of two limes

juice of two limes

2 14 oz. packages of firm tofu

Thai basil or cilantro

Limes, quartered


Chop shallot into fine dice and grate ginger on a box grater or microplane.

Heat oil in a large, deep pot.

Sweat the shallot and ginger, stirring frequently to keep the ginger from sticking. Do not brown the shallot!

Once the shallot has softened and turned translucent, add the spices and curry paste. Cook for a minute, continuing to stir, until the mixture is fragrant and sticky.

Add the nut butter, the brown sugar, and the water. Stir until well blended.

Turn heat to low and add the coconut milk and chopped squash. Add a good amount of salt, probably just north of a tablespoon.

Add the lime zest and lime juice. Let mixture come back up to a low simmer. As the squash cooks, the curry should reduce and thicken somewhat. You're aiming for a consistency that will coat the back of a spoon.

Once the squash is cooked through (probably 15-20 minutes) cut the tofu into 1/2" squares and add to the pot.

Let the tofu heat through completely (remember the cardinal rule of tofu: very hot or very cold—never warm).

Serve over white or brown rice with chopped thai basil or cilantro, adjusting your seasoning as you take it to the table.

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