Panang Curry with Tofu and Vegetables

Name: Panang Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 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 makrut 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

7 Ratings
4 Reviews
3 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

Gallery

Recipe Summary

cook:

45 mins

total:

1 hr 5 mins

prep:

20 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.

Advertisement
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.

Nutrition Facts

Per Serving:

765 calories; protein 20.6g; carbohydrates 90.6g; fat 38.5g; sodium 749.3mg. Full Nutrition

Sailorbev

06/10/2020

Loved it!

7 Ratings

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

Sort by: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sailorbev

06/10/2020

Loved it!

Bunchwacky

05/06/2016

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.

Tammy Watson

10/14/2019

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

Buckwheat Queen

Allstar

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.

Back to Panang Curry with Tofu and Vegetables

All Reviews for Panang Curry with Tofu and Vegetables

- of Reviews

30 Strawberry-Rhubarb Recipes to Make With Fresh Fruit

How To Pick the Best Corn So Every Ear Is a Winner

16 Juicy and Refreshing Mango Salad Recipes

Panang Curry with Tofu and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Panang Curry with Tofu and Vegetables

Account

More

Account

More

Panang Curry with Tofu and Vegetables

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (4)

Most helpful positive review

All Reviews for Panang Curry with Tofu and Vegetables