Panang Tofu Curry

Ingredients

• 1.5 cups thick carrots peeled ( 3 medium)
• 1 teaspoon chili paste depending on your taste pref hot (such as sambal oelek)
• 4  garlic cloves finely chopped
• 2 tablespoons ginger finely grated peeled
• 1 tablespoon brown sugar packed (firmly )
• 1 teaspoon ground cumin 
• 3  kaffir lime leaves 
• 13.5 ounce coconut milk light organic canned
• 1.5 tablespoons olive oil 
• 0.3 cup peanut butter organic
• 1 large bell pepper red cut into 3/4-inch pieces
• 0.5 cup shallots finely chopped
• 28 ounce spicy tofu organic firm peeled drained cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices carrots ( 3 medium)
• 2 teaspoons turmeric 
• 1 cup water 

Equipment

• whisk

Directions

1. Heat oil in heavy large skilletover medium-high heat.
2. Addshallots, ginger, and garlic; cookuntil shallots are tender, about6 minutes.
3. Add peanut butter,turmeric, cumin, and chili paste;stir until fragrant, 1 to 2 minutes.
4. Whisk in 1 cup water, thencoconut milk, lime leaves, andbrown sugar; bring to simmer.Season sauce with salt.
5. Add tofu,carrots, and bell pepper; simmerover medium heat until carrotsare tender, adjusting heat tomedium-low if beginning to boiland occasionally stirring gently,about 20 minutes. Season totaste with salt. DO AHEAD: Can bemade 3 days ahead. Cool slightly,cover, and chill. Rewarm overmedium heat before serving.
6. * Available in the Asian foodssection of many supermarketsand at Asian markets.