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.
Ingredients
- water: 3 cups (or as needed)
- brown rice: 2 cups
- soy sauce: 1 Tbsp (to taste)
- salt: 0.5 tsp
- vegetable oil: 1 Tbsp
- ½ tablespoons panang curry paste: 2 piece
- coconut milk: 1 can (14 ounce can)
- vegetarian fish sauce: 1 Tbsp
- white sugar: 1 Tbsp
- makrut lime leaves: 5 piece
- ounces fried tofu: 8 piece (cubed)
- broccoli florets: 2 cups
- red bell pepper, chopped into 1-inch pieces: 0.5 piece
- diagonally sliced carrots: 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Serve panang curry over brown rice.
