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Panang Curry with Tofu and Vegetables

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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1 h 2 m servings 765 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  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.
  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.
  • 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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 ...