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Panang Curry with Tofu and Vegetables |
After a lot improvising and studies, that is by using a long way the fine Panang I even have ever had. So flavorful that no extra seasonings like pepper want to be delivered.
Ingredients :
- 3 cups water, or as needed
- 2 cups brown rice
- 1 tablespoon soy sauce, or to taste
- ½ teaspoon salt
- 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
- five kaffir lime leaves
- eight ounces fried tofu, cubed
- 2 cups broccoli florets
- ½ purple bell pepper, chopped into 1-inch pieces
- ¼ cup diagonally sliced carrots
Instructions :
Prep : 20M | Cook : 4M | Ready in : 1H2M |
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Notes :
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