Panang Curry with Tofu and Vegetables

Method3 steps · about 50 min

1. 1

   Step 1: Combine water (3 cups), brown rice (2 cups), soy sauce (1 tablespoon), and salt (½ teaspoon) in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.

   Cook Brown Rice · 35 minUses 3 cups water, or as needed · 2 cups brown rice · 1 tablespoon soy sauce, or to taste · ½ teaspoon salt

2. 2

   Step 2: Heat vegetable oil (1 tablespoon) 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 (1 tablespoon), and lime leaves (5). Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper (½), and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.

   Simmer Curry · 5 minUses 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

3. 3

   Step 3: Serve panang curry over brown rice (2 cups).

   Uses 2 cups brown rice