Panang Curry with Tofu and Vegetables
Description
For a flavorful weeknight meal that is easy to prepare, try this recipe for Panang Curry with tofu and vegetables served with brown rice.
Ingredients
•
3 cups water, or as needed
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2 cups brown rice
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1 tablespoon soy sauce, or to taste
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1/2 teaspoon salt
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1 tablespoon vegetable oil
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2 1/2 tablespoons panang curry paste
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1 (14 ounce) can coconut milk
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1 tablespoon vegetarian fish sauce
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1 tablespoon white sugar
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5 makrut lime leaves
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8 ounces fried tofu, cubed
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2 cups broccoli florets
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1/2 red bell pepper, chopped into 1-inch pieces
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1/4 cup diagonally sliced carrots
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.