PANANG TOFU CURRY

1½ 	tablespoons olive oil
½ 	cup finely chopped shallots 
2 	tablespoons finely grated peeled ginger
4	garlic cloves, finely chopped 
¼ 	cup organic peanut butter
2 	teaspoons turmeric
1 	teaspoon ground cumin
1	teaspoon hot chili paste (such as sambal oelek)*
1 	cup water
1 	13 to 14 ounce can organic light coconut milk
3 	tablespoons fresh lime juice 
½ 	teaspoons finely grated lime peel
1 	tablespoon (firmly packed) golden brown sugar
2 	14-ounce packages organic firm tofu, drained, cut into 1-inch cubes
1½ 	cups ¼ to 1/3 inch thick slices peeled carrots (about 3 medium)
1	large red bell pepper, cut into ¾ inch pieces

Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving. 

*/Available in the Asian foods section of many supermarkets and at Asian markets.

4 TO 6 SERVINGS