Vegetarian Panang curry with Tofu

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 20 minutes with simple ingredients.
It’s made from a homemade Panang curry paste that is flavorful and delicious with a touch of sweetness from peanuts.
This famous Thai curry makes a comforting meal and pairs well with Jasmine rice, brown rice, quinoa, or cauliflower rice. So cancel your takeout order and give it a try!
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Ingredients
Vegetables
▢1 large red bell pepper seeds removed and sliced into 2-inch sticks - around 1 ½ cups
▢2 medium carrots peeled and sliced into 2-inch sticks - around 1 cup
▢1 cup Onion sliced into 2-inch sticks.
Other ingredients
▢16 Oz. extra firm tofu
▢13.5 Oz. Coconut milk (full fat)
▢4 tablespoon panang curry paste Homemade or store-bought
▢1 tablespoon peanut butter
▢½ cup thai basil
▢5 kaffir lime leaves
▢1 tablespoon low-sodium soy sauce
▢1 tablespoon lime juice
▢1 ½ teaspoon salt or to taste
▢2 tablespoon brown sugar
▢2 tablespoon oil
▢1 cup water
The detailed recipe is given here www.cookingcarnival.com/veget...
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How to make panang curry paste?