Red Curry Vermicelli with Japanese Yam & Lime Peanuts

Red Curry Vermicelli

with Japanese Yam & Lime Peanuts

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dinner

In this dish, we elevate the humble peanut to what it is meant to be, toasted in fragrant butter and lime zest. The savory crunch tops the creamy red curry with just enough bite. Vermicelli noodles are delicate, delicious, and thin, and they cook in no time, so make sure you keep an eye on them!

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
990
FAT
46g
CARBOHYDRATES
97g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 oz fresh ginger
  2. 2 cloves garlic
  3. 4 oz green beans
  4. 13.4 oz chickpeas
  5. 4 oz diced Japanese yam
  6. 2 tbsp red curry paste
  7. 11 oz coconut milk
  8. 4 oz vermicelli rice noodles
  9. 1 tbsp vegan butter
  10. 1 lime
  11. 2 tbsp peanuts
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: peanuts, tree nuts
Nutrition

TOOLS

  • Large pot
  • Large skillet
  • Small skillet
  • Microplane

INSTRUCTIONS

1
Prepare the vegetables
Place a large pot of salted water onto boil. Peel and mince the ginger and garlic. Cut the green beans in half. Drain and rinse the garbanzo beans.
2
Cook the aromatics
Place a large skillet over medium-high heat with 2 tsp vegetable oil. Add the ginger and garlic and cook until fragrant, about a minute. Add the diced Japanese yam, and stir. Cook until lightly browned, about 2 to 4 minutes, reducing heat as necessary to prevent the garlic from burning.
3
Simmer the curry
Add the red curry paste, coconut milk and ⅓ cup of water to the skillet. Bring liquid to a boil, reduce heat, and simmer curry until yams are tender, about 12 to 14 minutes.
4
Cook the noodles
Add the vermicelli noodles to the large pot of boiling water and cook until tender, about 2 to 3 minutes. Drain noodles and rinse under cold water. Toss with 1 tsp vegetable oil to prevent sticking. Add the garbanzo beans and chopped green beans to the curry. Simmer until beans are tender; an additional 3 to 4 minutes.
5
Toast the peanuts
Place the small skillet with over medium heat and melt the butter. Zest the lime. Add the peanuts and cook, tossing often, until fragrant and toasted, about 3 to 4 minutes. Add the lime zest and season nuts with salt.
6
Serve
Halve the lime add the juice from half to the curry; stir to combine. Season with salt. Divide the vermicelli noodles between large bowls or plates and top with the red curry vegetables. Sprinkle with lime peanuts and serve with remaining lime.