Panang Curry with Tofu and Vegetables

Name: Panang Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 42 min
Total time: 1 h 2 min
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

Rating: 4.33 stars

3 Ratings
2 Reviews
2 Photos

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.

By Van Dana

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Recipe Summary

prep:

20 mins

cook:

42 mins

total:

1 hr 2 mins

Servings:

Nutrition Info

Directions

Step 1

Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.

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Step 2

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.
Step 3

Serve panang curry over brown rice.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

765 calories; 38.5 g total fat; 0 mg cholesterol; 749 mg sodium. 90.6 g carbohydrates; 20.6 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

Bunchwacky

05/07/2016

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 brown. -No panang paste on hand I used red curry paste I also thickened up the sauce with a bit of corn starch. The flavor was wonderful. A nice mild curry with good flavor. I like a bit of heat so I added a couple drops of Carolina Reaper sauce to mine. Super easy to make. It's a winner and I'll definitely make it again. Read More

Helpful

(1)

3 Ratings

5 star values: 1
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Bunchwacky

05/07/2016

Helpful

(1)

Bunchwacky

05/07/2016

Helpful

(1)

Tammy Watson

10/15/2019

simple and delicious. very easy to make and a great vegetarian option if you're looking to find a meatless recipe. Read More

Buckwheat Queen

09/17/2019

This is very good. I used homemade curry paste, which I think made it better than using a bottled version. Although, I will add an extra tablespoon or two next time because it I thought it was a bit bland a with just 2.5 tbsp. The last step took a bit longer than what is written, more like 8 minutes to get tender. But method is fantastic. I added a red onion, too. Read More

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Panang Curry with Tofu and Vegetables

Ingredients

Directions

Cook's Notes:

Partner Tip

Nutrition Facts

Reviews (2)

Most helpful positive review

All Reviews for Panang Curry with Tofu and Vegetables