Panang Curry with Tofu and Vegetables

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Servings: 4

Ingredients

Brown Rice:

• 3 cups water, or as needed
• 2 cups brown rice
• 1 tablespoon soy sauce, or to taste
• ½ teaspoon salt

Panang Curry:

• 1 tablespoon vegetable oil
• 2 ½ tablespoons panang curry paste
• 1 (14 ounce) can coconut milk
• 1 tablespoon vegetarian fish sauce
• 1 tablespoon white sugar
• 5 makrut lime leaves
• 8 ounces fried tofu, cubed
• 2 cups broccoli florets
• ½ red bell pepper, chopped into 1-inch pieces
• ¼ cup diagonally sliced carrots

Directions

Step – 01

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

Step – 02

• 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.

Step – 03

• Serve panang curry over brown rice.

Notes

If not serving immediately, remove the skillet from the heat, add tofu and vegetables, and set aside, covered, so they just start to soften. When ready to serve, reheat for 1 to 2 minutes.

You can add the soy sauce to the brown rice when it is almost done instead.

Nutrition Facts (per serving)

Calories	765
Fat	39g
Carbs	91g
Protein	21g