Ingredients
4
4 servings
- •3 cups water, or as needed
- •2 cups brown rice
- •1 tablespoon soy sauce, or to taste
- •0.5 teaspoon salt
- •1 tablespoon vegetable oil
- •2.5 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
- •0.5 red bell pepper, chopped into 1-inch pieces
- •0.25 cup diagonally sliced carrots
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 765
- Carbohydrate: 91g
- Fat: 39g
- Fiber: 8g
- Protein: 21g
- Sugar: 8g
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