Coconut Milk, Garlic, Lemongrass, Galanga, Fish Sauce, Chili, Spices

Panang Curry Veggie Bowl with Crispy Tofu & Coconut-Lime Rice

Serves 4 | Ready in 30 minutes

A colorful medley of roasted seasonal vegetables and crispy tofu served over coconut-lime rice, all smothered in Goody Greens’ rich and spicy Panang curry sauce.

Ingredients:
For the Curry Bowl:

1 jar Goody Greens Panang Curry Base

1 block firm tofu (or sub Deeply Rooted Ranch chicken), cubed

1 zucchini, sliced

1 red bell pepper, sliced

1 small eggplant, cubed

2 tbsp Texas olive oil

Salt & pepper to taste

Optional: sliced jalapeño, Thai basil, or fresh cilantro

For the Coconut-Lime Rice:

1 cup rice

¾ cup water + ¾ cup Mill-King whole milk or coconut milk

Zest of 1 organic lime + 1 tbsp juice

Pinch of salt

Instructions:
Make the Coconut-Lime Rice:
Combine rice, water, and milk in a saucepan with a pinch of salt. Bring to a boil, then reduce to low, cover, and simmer until cooked (about 15 minutes). Stir in lime zest and juice before serving.

Roast the Veggies & Tofu:
Preheat oven to 425°F. Toss tofu and veggies with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.

Warm the Panang Curry:
In a saucepan, gently heat the Goody Greens Panang Curry Base over low. Add a splash of water if needed for thinning. Simmer for 5–10 minutes, just to warm through and deepen flavor.

Assemble the Bowl:
Scoop rice into bowls, top with roasted veggies and tofu, and ladle warm curry sauce generously over the top.

Garnish & Serve:
Finish with chopped herbs, jalapeño slices, and an extra squeeze of lime for brightness.

Optional Additions:
Top with a soft-boiled Coyote Creek egg

Add a handful of wilted greens

Serve with flatbread or roti for scooping

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