In The Kitchen
Panang Curry with Tofu and Vegetables
Description :
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.
Ingredient :
Brown Rice:
-
3 cups water, or as needed
-
2 cups brown rice
-
1 tablespoon soy sauce, or to taste
-
½ teaspoon salt
Panang Curry:
-
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
Direction :
-
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.
