Panang Curry with Tofu and Vegetables
Ingredients
- 3 cups water, or as needed
- 2 cups brown rice
- 1 tablespoon soy sauce, or to taste
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 2 ½ tablespoons panang curry paste
- 1 (14 ounce) can coconut milk
- 1 tablespoon vegetarian fish sauce
- 1 tablespoon white sugar
- 5 makrut lime leaves
- 8 ounces fried tofu, cubed
- 2 cups broccoli florets
- ½ red bell pepper, chopped into 1-inch pieces
- ¼ cup diagonally sliced carrots
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Instructions
- 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.
Source
Original recipe: View Original