Portobello Panang Curry

Add the jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all the water is absorbed and the rice is tender, about 14 to 16 minutes.

Thinly slice the portobello mushroom. Thinly slice the sugar snap peas. Trim, deseed, and thinly slice the red bell pepper. Peel and thinly slice the carrot.

Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced portobello and cook, stirring occasionally, until well browned, about 3 to 5 minutes.

Add the coconut milk, panang curry paste, peanut butter, agave, tamari, and ¼ cup water to the skillet. Bring the curry sauce to a boil, reduce heat to low, and add the sliced bell pepper and sliced carrots. Simmer until the vegetables are tender, about 3 to 5 minutes. Add the sliced sugar snap peas and cook until crisp-tender, about 1 to 2 minutes.

Divide the jasmine rice between bowls and top with portobello panang curry. Sprinkle with peanuts. Enjoy!