Asian Recipe + 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.

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 kaffir 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

Cooking Directions

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.

Nutrition Facts

• calories765.2
• carbohydrateContent90.6 g
• fatContent38.5 g
• fiberContent8.4 g
• proteinContent20.6 g
• saturatedFatContent21.3 g
• sodiumContent749.3 mg
• sugarContent7.8 g