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.
Preparation Details
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4
Ingredients
- 3 cups water, or as needed
- 2 cups brown rice
- 1 tablespoon soy sauce, or to taste
- ½ teaspoon salt
Steps
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer’s directions, about 35 minutes.
- 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.
- Serve panang curry over brown rice.
