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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.

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

  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.

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