Panang Curry with Tofu and Vegetables recipe

All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

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

Nutrition Info

765.2 calories
carbohydrate: 90.6 g
cholesterol: : -
fat: 38.5 g
fiber: 8.4 g
protein: 20.6 g
saturatedFat: 21.3 g
servingSize: -
sodium: 749.3 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!