Panang Curry with Tofu and Vegetables Recipe

Panang Curry with Tofu and Vegetables Recipe

  • Brown Rice:
  • 3 cups water, or as needed
  • 2 cups brown rice
  • 1 tablespoon soy sauce, or to taste
  • 1/2 teaspoon salt
  • Panang Curry:
  • 1 tablespoon vegetable oil
  • 2 1/2 tablespoons panang curry paste
  • 1 (14 ounce) can coconut milk
  • 1 tablespoon vegetarian fish sauce
  • 1 tablespoon white sugar
  • 5 kaffir lime leaves
  • 8 ounces fried tofu, cubed
  • 2 cups broccoli florets
  • 1/2 red bell pepper, chopped into 1-inch pieces
  • 1/4 cup diagonally sliced carrots
  1. Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  2. Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
  3. Serve panang curry over brown rice.
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