Vegetable Panang Curry

Add cashews to a small saucepan over medium heat. Cook until fragrant and toasted, 4 to 6 minutes. Transfer toasted cashews to a small bowl. 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.

Peel and mince 1 tsp ginger. Peel carrot and thinly slice into rounds. Roughly chop the Swiss chard leaves and thinly slice the Swiss Chard stems, keeping them separate. Zest the lime, juice one half, and cut the other half into wedges.

Heat 1 tsp vegetable oil in a large skillet over medium heat. Add minced ginger and cook until fragrant, 1 to 2 minutes. Add panang curry paste, coconut milk, turbinado sugar, and tamari. Bring sauce to a gentle boil for 1 minute, reduce heat to low, and simmer.

Add sliced carrot and sliced Swiss chard stems to the curry and cook until tender, 4 to 5 minutes. Add chopped Swiss chard leaves and sugar snap peas and cook until bright green, 1 to 2 minutes.

Add lime zest and ½ tsp salt to the curry and stir. Remove from heat and add lime juice. Taste, and add salt as necessary.

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