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.


Recipes · Cuisine · Asian


Prep Time: 20 mins
Cook Time: 45 mins
Servings: 4
Total Time: 1 hrs 5 mins

Ingredients

Ingredients List

  • 3 cups water, or as needed

  • 2 cups brown rice

  • 1 tablespoon soy sauce, or to taste

  • ½ teaspoon salt


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.

Cook's Notes:

If not serving immediately, remove the skillet from the heat, add tofu and vegetables, and set aside, covered, so they just start to soften. When ready to serve, reheat for 1 to 2 minutes.

You can add the soy sauce to the brown rice when it is almost done instead.


Nutrition Facts (per serving)

Nutrition Facts
765 Calories
39g Fat
91g Carbs
21g Protein


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