Vegetable Panang Curry

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Cashew nuts

  Nuts, raw

  3 tbsp or 26g

• Brown rice

  Long-grain, cooked

  ¾ cup or 146g

• Ginger root

  Raw

  1 slices or 2g

• Carrots

  Raw

  1 large or 72g

• Red Swiss Chard

  Freshdirect

  2 oz or 57g

• Limes

  Raw

  1 fruit or 67g

• Panang Curry Paste

  Thai Home

  3 tsp or 14g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Turbinado sugar

  1 tbsp or 15g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sugar Snap Peas

  Freshdirect

  4 oz or 113g

Directions

1. Add cashews to a small saucepan over medium heat. Cook until fragrant and toasted, 4 to 6 minutes. Transfer toasted cashews to a small bowl.
2. Cook brown rice.
3. Peel and mince 1 tsp of ginger (1/2 for 1 serving). Peel carrot and thinly slice into rounds. Roughly chop swiss chard leaves and thinly slice the stems, keeping leaves and stems separate. Zest the lime, juice one half, and cut the other half into wedges.
4. Heat 1 tsp of olive oil in a large skillet over medium heat. Add minced ginger and cook until fragrant, 1 to 2 minutes. Add panang curry paste, coconut milk, sugar, and soy sauce. Bring sauce to a gentle boil for 1 minute, reduce heat to low, and simmer.
5. Add sliced carrot and sliced Swiss chard stems to the curry and cook until tender, 4 to 5 minutes. Add chopped Swiss chard leaves and sugar snap peas and cook until bright green, 1 to 2 minutes.
6. Add lime zest and a pinch of salt to the curry and stir. Remove from heat and add lime juice. Taste, and add salt if necessary.
7. Add curry to a bowl and top with rice. Sprinkle with toasted cashews and serve with lime wedges. Enjoy!
8. Recipe from Purple Carrot