Valentyna Budyk

30/03/2022

DirectionsInstructions Checklist
Step 1
Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.

Step 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.

Step 3
Serve panang curry over brown rice.

30/03/2022

DirectionsInstructions Checklist
Step 1
Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.

Step 2
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.

Step 3
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.

Step 4
Remove curry from heat and stir in Thai basil.

15/12/2021