Panang Curry with Tofu and Vegetables recipe
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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
Nutrition Info
- 765.2 caloriescarbohydrate: 90.6 gcholesterol: : -fat: 38.5 gfiber: 8.4 gprotein: 20.6 gsaturatedFat: 21.3 gservingSize: -sodium: 749.3 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Panang Curry with Tofu and Vegetables
Directions
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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.