Portobello Panang Curry with Jasmine Rice & Peanuts

Portobello Panang Curry

with Jasmine Rice & Peanuts

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
760
FAT
29g
CARBOHYDRATES
107g
PROTEIN
22g

MAIN INGREDIENTS

  1. ¾ cup jasmine rice
  2. 7 oz portobello mushrooms
  3. 4 oz sugar snap peas
  4. 1 red bell pepper
  5. 1 carrot
  6. 5.5 oz coconut milk
  7. 1 tbsp panang curry paste
  8. 2 tbsp peanut butter
  9. 1 tbsp agave
  10. 2 tbsp tamari
  11. 3 tbsp peanuts
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Peanuts, Tree Nuts, Soy
Nutrition

TOOLS

  • Small saucepan with lid
  • Large skillet

INSTRUCTIONS

1
Cook the rice
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.
2
Prepare the vegetables
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.
3
Saute the portobellos
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.
4
Make the panang curry
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.
5
Serve
Divide the jasmine rice between bowls and top with portobello panang curry. Sprinkle with peanuts. Enjoy!