Panang Curry with Tofu and Vegetables

Ingredients (14)

• + 3 cups water, or as needed add to pantry
• + 2 cups brown rice add to pantry
• + 1 tablespoon soy sauce, or to taste add to pantry
• ✓ ½ teaspoon salt
• ✓ 1 tablespoon vegetable oil
• + 2 ½ tablespoons panang curry paste add to pantry
• ✓ 1 (14 ounce) can coconut milk
• + 1 tablespoon vegetarian fish sauce add to pantry
• + 1 tablespoon white sugar add to pantry
• + 5 kaffir lime leaves add to pantry
• + 8 ounces fried tofu, cubed add to pantry
• + 2 cups broccoli florets add to pantry
• + ½ red bell pepper, chopped into 1-inch pieces add to pantry
• + ¼ cup diagonally sliced carrots add to pantry