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 Recipes3 cups water, or as needed2 cups brown rice1 tablespoon soy sauce, or to taste½ teaspoon salt1 tablespoon vegetable oil2 ½ tablespoons panang curry paste1 (14 ounce) can coconut milk1 tablespoon vegetarian fish sauce1 tablespoon white sugar5 kaffir lime leaves8 ounces fried tofu, cubed2 cups broccoli florets½ red bell pepper, chopped into 1-inch pieces¼ cup diagonally sliced carrotsDirectionsCombine 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 Recipesprep:
20 mins
cook:
42 mins
total:
1 hr 2 mins
Servings:
4
Yield:
4 servings
TAG : Panang Curry With Tofu And VegetablesWorld Cuisine Recipes, Asian,
