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My review
Panang Curry with Tofu and Vegetables
made it |
1 reviews
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Van Dana
"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."
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Ingredients
1 h 2 m servings 765 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Notes:
- 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.
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 765 calories; 38.5 g fat; 90.6 g carbohydrates; 20.6 g protein; 0 mg cholesterol; 749 mg sodium. Full nutrition
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5/6/2016
Substitutions due to not having required ingredients: -I didn't have the lime leaves (I never do) so I used a couple bay leaves and a tablespoon of lime juice. - I used basmati rice instead of ...