Vegetable Panang Curry

• परोसना: 4
• सक्रिय समय: 10 min
• कुल समय: 30 minutes

सामग्री

1 cup (195 g) jasmine nice

2 cups (480 ml) vegetable broth

1 red bell pepper

tofu

Panang Curry Sauce:

1 lime, for zesting (optional)

1 tbsp (15 g) coconut oil

2 large cloves garlic

1 tsp minced ginger

1 tbsp (16 g) red curry paste

2 tbsp (32 g) peanut butter

1 tsp ground cumin

1 tsp ground turmeric

1 1/4 cups (300 ml) canned coconut milk (full-fat)

1 lb bag stir-fry vegetables

2 tbsp (25 g) brown sugar

2 tbsp (30 ml) soy sauce or tamari

2 tbsp (30 ml) lime juice

8-10 whole fresh kaffir lime leaves (or 2 tsp [2 g] lime zest)

1 fresh red chili pepper (optional)

Handful fresh Thai or regular basil

Handful of fresh cilantro

निर्देश

1. Cook the jasmine rice in a rice cooker with the broth. Slice the bell pepper. Zest the lime if using.

2. Heat the oil in a large, deep pan over medium-high heat.

3. Mince the garlic. Add the garlic and ginger to the pan, followed by the curry paste, peanut butter, cumin and turmeric. Stir often so the garlic doesn't burn. Add the coconut milk.

4. Chop any vegetables from the bag if they are bigger than 3 inches (7.5 cm). Add all mixed vegetables and the bell pepper to the pan and then add the brown sugar, soy sauce, lime juice, kaffir lime leaves or zest and the optional chili pepper. Reduce heat to medium low.

5. Simmer until the vegetables are tender, about 10 to 15 minutes. In the meantime, finely chop the basil and cilantro.

6. Just before serving, remove the leaves and stir in the cilantro and basil. Serve over rice.