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Vegetable Panang Curry

This Vegetable Panang Curry is better than take-out. Easy to make and so flavorful and delicious.

Jasmine Rice:

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.

Vegetables:

  • 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.

Assemble:

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.

Garnish:

  • 2 basil leaves, sliced

Sprinkle sliced basil leaves over the entire bowl.

Serve. Eat. Enjoy.

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