Recipe of Curried Rice Salad Recipes

Panang Curry With Tofu And Vegetables

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Recipe Summary 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 | Curried Rice Salad Recipes

  • 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
  • Directions

  • 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.
  • 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.
  • Info | Curried Rice Salad Recipes

    prep: 20 mins cook: 42 mins total: 1 hr 2 mins Servings: 4 Yield: 4 servings

    TAG : Panang Curry With Tofu And Vegetables

    World Cuisine Recipes, Asian,


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