Veggie Panang-Style Curry with Spiced Honey Peanuts
Jasmine Rice, Sweet Pepper & Kale
Cooking time
25 minutes
Servings
2/4
Calories
740 /serving
Indulge in the deep sensations that only Panang-style curry can offer. Made with red curry paste, coconut milk and peanut butter, and hit with a squeeze of fresh lime juice, its tongue-coating richness and unfolding flavours are second to none. It wends its way over a base of lime-zested jasmine rice, topped with sautéed sweet pepper and chopped kale. The kicker: fragrant toasted peanuts enrobed in honey and Thai-inspired spices.
We will send you:
- 1 Lime
- 1 Onion (or shallot)
- 1 Sweet pepper
- 100g Chopped kale
- 157g Jasmine rice
- 7g Honey
- 30g Peanut butter
- 25g Peanuts
- 165ml Coconut milk
- 36g Red curry paste
- 10.5g Thai Time blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper, brown sugar, ginger)
Contains: Mustard, Peanuts, Sulphites, Wheat
You will need:
2 Medium pots
Large pan
Zester
Oil
Salt & pepper (S&P)
Total Fat
33 g
Saturated Fat
14 g
Sodium
1290 mg
Total Carb
98 g
Sugars
14 g
Protein
18 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Mise en place
Meanwhile, zest and halve the lime; juice ½ and cut the remaining ½ into wedges. Core and thinly slice the sweet pepper lengthwise. Halve, peel and small-dice the onion.
Make the curry
In a second medium pot, heat a drizzle of oil on medium-high. Sauté the onion, 1 to 2 min., until fragrant. Add the curry paste and sauté, 30 sec. to 1 min., until fragrant. Add the coconut milk and peanut butter. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until slightly reduced and the flavours have combined. Add the lime juice and 2 tbsp water (double for 4 portions); stir well.
Make the spiced honey peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Add ¼ of the spices and the honey; toss well. Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Sauté the sweet pepper, 1 to 2 min., until beginning to soften. Add the kale, remaining spices and S&P. Sauté, 2 to 4 min., until wilted. Add 2 tbsp water (double for 4 portions) and sauté, 1 to 2 min., until the sweet pepper is tender.
Finish & serve
To the pot of rice, add the lime zest; stir well. Divide the rice between your bowls. Top with the curry and vegetables. Garnish with the spiced honey peanuts. Serve the lime wedges on the side. Bon appétit!
