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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, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
16g
CARBOHYDRATES
96g
PROTEIN
16g

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INGREDIENTS

  1. ¾ cup jasmine rice
  2. 1 red bell pepper
  3. 4 oz cremini mushrooms
  4. .25 oz fresh basil
  5. 1 oz fresh ginger
  6. 3 garlic cloves
  7. 1 lime
  8. ½ cup cashews
  9. 4 oz green beans
  10. 1 tbsp panang curry paste
  11. 1 tbsp tomato powder
  12. 1 tsp turbinado sugar
  13. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
16g
CARBOHYDRATES
96g
PROTEIN
16g

View Full Nutrition Label


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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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