Forget take out, this vegetarian Thai classic is nutrient and flavour rich that it’s sure to satisfy your family. While it takes a bit of prep time, the lively flavours of the spices and complementary textures of the vegetables absolutely make it worthwhile.
Yellow Peanut Curry Rice Bowl
Serves 4
Prep Time: 30 to 40 minutes
Ingredients:
1/4 cup virgin coconut oil
2 cups finely chopped sweet onion
1 cup peeled and diced carrots
1 cup diced celery
2 tbsp pounded and thinly sliced lemongrass
1 tbsp minced garlic
1 tbsp peeled and finely chopped fresh ginger
2 to 3 tbsp yellow curry paste, or to taste
6 to 8 fresh or frozen lime leaves
1 large sweet red pepper, diced
1 large sweet green pepper, diced
2 cups quartered baby bok choy, washed twice
1 1/2 cups drained canned baby corn
1/2 cup smooth natural peanut butter
1 cup vegetable stock
4 cans coconut milk, preferably higher in fat
8 to 10 fresh Thai basil leaves, torn
1 cup toasted peanuts, chopped
2 tbsp cane sugar
1 cup whole grain brown rice, cooked
1 cup bean sprouts
4 small handfuls of pea shoots, for garnish
4 small lime wedges, for garnish
Directions:
ONE: In a large pot over medium-high heat, melt coconut oil. Add onions, carrots, celery, lemongrass, garlic, and ginger; cook, stirring frequently, for about 5 minutes.
TWO: Add curry paste. Cook, stirring, until the curry paste has melted and mixed with the vegetables, about 5 minutes. Add lime leaves, red and green peppers, bok choy, and baby corn. Cook for 3 to 4 minutes. Add peanut butter and cook, stirring, until melted and mixed in.
THREE: Reduce heat to medium and add about three-quaters of basil. Stir in stock, coconut milk and cane sugar. Bring to a gentle simmer, stirring to blend in the coconut milk, about 15 minutes. Do not let boil or the coconut milk may split.
FOUR: Serve in large bowls over brown rice with bean sprouts layered on top. Garnish with pea shoots, toasted peanuts, and lime wedges.
Current Issue
Previous Issue
Prior Release
