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.

Van Dana
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Brown Rice:
Panang Curry:

Directions

Instructions Checklist
  • 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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  • 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.

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

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)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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
(1)
Rating: 4 stars
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
(1)
Rating: 4 stars
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
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Rating: 4 stars
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