Vegetable Panang Curry

Add the cashews to a small saucepan over medium heat. Toast until fragrant, about 4 to 6 minutes. Transfer to a small bowl. Add the jasmine rice, 1¼ cups water, and a pinch of salt to the 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.

Peel and mince 1 tsp ginger. Peel and slice the carrot into rounds. Separate the Swiss chard stems from the leaves. Thinly slice the stems, roughly chop the leaves, and keep them separated.

Place a large skillet over medium heat with 1 tsp vegetable oil. Once hot, add the ginger and cook, stirring frequently, until fragrant and slightly toasted, about 1 to 2 minutes. Add the panang curry paste, coconut milk, turbinado sugar, and tamari. Bring the sauce to a gentle boil, then reduce the heat to low.

Add the carrot and Swiss chard stems to the curry and cook until the vegetables are tender, about 4 to 5 minutes. Add the Swiss chard leaves and sugar snap peas and cook until bright green, about 1 minute.

Zest and halve the lime. Add the lime zest and ½ tsp salt to the curry and stir well to combine. Add the juice from half the lime and remove from the heat. Cut the remaining lime half into wedges.

Divide the jasmine rice between bowls and top with the vegetable panang curry. Sprinkle with toasted cashews and serve with lime wedges.