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Thai Jungle Curry with Jasmine Rice & Toasted Lime Cashews
2 or 4 Serving Dinner

Thai Jungle Curry

with Jasmine Rice & Toasted Lime Cashews

Tags: Gluten-Free <600 Calories Soy-Free Chef's Choice
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
16g
CARBOHYDRATES
96g
PROTEIN
16g

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INGREDIENTS

  1. jasmine rice
  2. cashews
  3. lime, zested
  4. red bell pepper, trimmed
  5. cremini mushrooms, quartered
  6. green beans
  7. fresh ginger, peeled
  8. garlic cloves, peeled
  9. panang curry paste
  10. tomato powder
  11. turbinado sugar
  12. fresh basil, leaves picked
  13. vegetable oil
  14. salt and pepper
Allergens: tree nut (cashew)
Tools: Large nonstick skillet, Small saucepan with lid
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
570
FAT
16g
CARBOHYDRATES
96g
PROTEIN
16g

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INSTRUCTIONS

1
Cook the rice

Add jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 14 to 16 minutes. (4-serving meal: use 2½ cups water)

2
Make the toasted lime cashews

Heat 1 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add cashews and toast until golden brown, 3 to 4 minutes. Add toasted cashews, lime zest, and a pinch of salt to a small bowl, and toss. (4-serving meal: use 2 tsp vegetable oil) TIP: We’ll use this skillet again in the next step.

3
Cook the vegetables

Return the skillet to medium-high heat with 1 tbsp vegetable oil. Add red bell pepper, cremini mushrooms, green beans, and a pinch of salt. Cook, undisturbed, until vegetables are crisp-tender, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: Crisp-tender means the vegetables will still have some crunch.

4
Make the curry

Lower the heat to medium and add ginger, garlic, panang curry paste, and tomato powder, and stir to combine. Add turbinado sugar and ¾ cup water and bring to a simmer. Add lime juice and basil leaves and continue to cook until the curry thickens slightly, 1 to 2 minutes. (4-serving meal: use 1 ½ cups water)

5
Serve

Divide rice and Thai jungle curry between bowls. Top with toasted lime cashews and lime wedges. Tuck in!

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