Ingredients
Brown Rice:
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3 cups water, or as needed
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2 cups brown rice
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1 tablespoon soy sauce, or to taste
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½ teaspoon salt
Panang Curry:
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1 tablespoon vegetable oil
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2 ½ tablespoons panang curry paste
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1 (14 ounce) can coconut milk
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1 tablespoon vegetarian fish sauce
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1 tablespoon white sugar
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5 makrut lime leaves
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8 ounces fried tofu, cubed
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2 cups broccoli florets
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½ red bell pepper, chopped into 1-inch pieces
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¼ cup diagonally sliced carrots
Directions
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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.
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 |
| 39g | Fat |
| 91g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 765 | |
| % Daily Value * | |
| Total Fat 39g | 49% |
| Saturated Fat 21g | 107% |
| Sodium 749mg | 33% |
| Total Carbohydrate 91g | 33% |
| Dietary Fiber 8g | 30% |
| Total Sugars 8g | |
| Protein 21g | 41% |
| Vitamin C 60mg | 66% |
| Calcium 291mg | 22% |
| Iron 8mg | 46% |
| Potassium 761mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
