CookPal AI
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Panang Curry with Tofu and Vegetables

Coût $12, économiser $8

Source: Recommended by CookPal

  • 45 Min
  • 4 Portions
  • $12

INGRÉDIENTS

  • Grains

    • 💧 3 cups water, or as needed
    • 2 cups brown rice
    • 🧂 ½ teaspoon salt

  • Condiments

    • 🥢 1 tablespoon soy sauce, or to taste

  • Cooking Oil

    • 1 tablespoon vegetable oil

  • Curry Base

    • 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

  • Vegetables & Protein

    • 8 ounces fried tofu, cubed
    • 🥦 2 cups broccoli florets
    • ½ red bell pepper, chopped into 1-inch pieces
    • 🥕 ¼ cup diagonally sliced carrots

ÉTAPES

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.

3

Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.

4

Serve panang curry over brown rice.

NUTRIMENTS

Par portion

🔥

765

Calories

  • 21g
    Protéines
  • 91g
    Glucides
  • 39g
    Graisses

💡 Astuces

Makrut lime leaves are essential for the authentic flavor—try not to skip this.Fried tofu can be substituted with firm tofu for a lighter version.Add a splash of lime juice for an extra zesty kick.Brown rice provides a nutty flavor and higher fiber content but can be swapped for white rice if preferred.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.