Thai Panang Curry With Baby Eggplants And Tofu Recipes

PANANG CURRY WITH TOFU AND VEGETABLES

Panang Curry with Tofu and Vegetables image

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.

Provided by Van Dana

Categories World Cuisine Recipes Asian

Time 1h2m

Yield 4

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g

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