Panang Curry with Tofu and Vegetables

Ingredients

Brown Rice:

• 3 cups water, or as needed

• 2 cups brown rice

• 1 tablespoon soy sauce, or to taste

• ½ teaspoon salt

Panang Curry:

• 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

Directions

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.