Medium Dinner

Panang Curry with Tofu and Vegetables

Name: Panang Curry with Tofu and Vegetables
Prep time: 16 min
Cook time: 63 min
Total time: 79 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 cups water , or as needed; 2 cups brown rice; 1 tablespoon soy sauce , or to taste; 0.5 teaspoons salt

Total Time

1h 19m

16m prep · 63m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Gluten Free Halal Kosher Nut Free Tofu / Tempeh Pan Fry Gluten-Free Nut-Free Fried asian chinese filipino japanese korean sweet spicy savory umami sugary halal kosher side sour plant_based american_region caribbean thai vietnamese main whole_grains indian

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.

Ingredients

3 cups water , or as needed
2 cups brown rice
1 tablespoon soy sauce , or to taste
0.5 teaspoons salt

Instructions

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.