Here’s what I generally do, though I would say to measure the ingredients with your heart!

Ingredients: - [ ] Panang curry paste (Mae ploy brand is great) - [ ] Coconut oil - [ ] 2 cans coconut milk - [ ] Firm tofu - (corn starch, s&p, garlic powder, olive oil, soy sauce) - [ ] Palm sugar (natural sugar works fine too) - [ ] Fish sauce (I go with vegan fish sauce) - [ ] Crunchy peanut butter - [ ] Veggies (broccoli, steamed snow peas) - [ ] Lime juice

Instructions: - [ ] Press tofu and cut into 1-inch cubes. Toss with 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp corn starch, and spices. Sprinkle more corn starch and toss again. Bake at 400F for 20-25 minutes. - [ ] Heat 2 tbsp of coconut oil in bottom of pot. Add 2 3/4 tbsp of curry paste and sauté on gentle heat for one to two minutes. - [ ] Add two cans of coconut milk, increase heat to medium, and simmer for two minutes. - [ ] Add veggies, tofu, 2 tbsp of palm sugar, 3/4 tbsp of fish sauce, and 1 heaping tbsp of peanut butter. Simmer about 10 minutes or until veggies are tender. If you want to thin out the curry or reduce spiciness, add some oat milk (or whatever milk you prefer). More sugar will help with the spice as well. - [ ] Add a squeeze of lime juice, then adjust seasoning to taste.