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Vegetable Panang Curry with Jasmine Rice & Cashews
2 or 4 Serving Dinner

Vegetable Panang Curry

with Jasmine Rice & Cashews

Tags: Gluten-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
700
FAT
34g
CARBOHYDRATES
88g
PROTEIN
13g

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INGREDIENTS

  1. 3 tbsp cashews
  2. ¾ cup jasmine rice
  3. 1 oz fresh ginger
  4. 1 carrot
  5. 2 oz Swiss chard
  6. 1 lime
  7. 1 tbsp panang curry paste
  8. 11 oz coconut milk
  9. 1 tbsp turbinado sugar
  10. 1 tbsp tamari
  11. 4 oz sugar snap peas
  12. 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (cashew, coconut)
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
700
FAT
34g
CARBOHYDRATES
88g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

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.

2
Prepare the produce

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.

3
Build the curry

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.

4
Simmer the vegetables

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.

5
Season the curry

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.

6
Serve

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!

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