Ingredients

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

Instructions

1. 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. 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. 3 Serve panang curry over brown rice.

Nutrition per serving