This Vegetable Panang Curry is better than take-out. Easy to make and so flavorful and delicious.
- 1 c jasmine rice
- 2 c Vegetable Stock
Combine ingredients into a large pot. Bring rice to a bowl and then reduce heat to a simmer. Cover pot with lid and cook rice until liquid is absorbed. Set aside. Fluff rice with fork just before serving.
Panang Curry Sauce:
- 1 lime, zest, juice
- 1 tbsp garlic clove, minced
- 1 1/2 tsp ginger, fresh, minced
- 1 tbsp red curry paste
- 2 tbsp peanut butter
- 1 tsp cumin
- 1 tsp turmeric
- 1 can coconut milk
- 2 tbsp maple sugar or maple syrup
- 2 tbsp coconut aminos
Combine ingredients into a medium pot over medium heat . Stir the ingredients until completely combined.
- 20 oz. sugar snap pea stir-fry, frozen
- 6oz. edamame
Add the sugar snap pea stir-fry mix to the Panang Curry Sauce. Cook the vegetable mix until they are tender.
Microwave or steam the edamame until warmed through. Set aside.
Fill half to a third of the bowl with the jasmine rice. Fill half to a third of the bowl with the Vegetable Panang Curry. Then add the edamame.
- 2 basil leaves, sliced
Sprinkle sliced basil leaves over the entire bowl.
Serve. Eat. Enjoy.