Panang Curry with Tofu and Vegetables

By Van Dana

4.62 / 5

20min

42min

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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
5 kaffir lime leaves
8 ounces fried tofu cubed
2 cups broccoli florets
½ red bell pepper chopped into 1-inch pieces
¼ cup carrots diagonally sliced