Name: Panang Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water, or as needed - 3 cups; Brown rice - 2 cups; Soy sauce, or to taste - 1 tablespoon; Salt - ½ teaspoon; Vegetable oil - 1 tablespoon; Panang curry paste - 2 ½ tablespoons; Coconut milk - 1 (14 ounce) can; Vegetarian fish sauce - 1 tablespoon; White sugar - 1 tablespoon; Makrut lime leaves - 5; Fried tofu, cubed - 8 ounces; Broccoli florets - 2 cups; Red bell pepper, chopped into 1-inch pieces - ½; Diagonally sliced carrots - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Panang Curry with Tofu and Vegetables

1. Water, or as needed - 3 cups

2. Brown rice - 2 cups

3. Soy sauce, or to taste - 1 tablespoon

4. Salt - ½ teaspoon

5. Vegetable oil - 1 tablespoon

6. Panang curry paste - 2 ½ tablespoons

7. Coconut milk - 1 (14 ounce) can

8. Vegetarian fish sauce - 1 tablespoon

9. White sugar - 1 tablespoon

10. Makrut lime leaves - 5

11. Fried tofu, cubed - 8 ounces

12. Broccoli florets - 2 cups

13. Red bell pepper, chopped into 1-inch pieces - ½

14. Diagonally sliced carrots - ¼ cup

How to cook deliciously - Panang Curry with Tofu and Vegetables

1. Stage

Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.

2. Stage

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. Stage

Serve panang curry over brown rice.