Loaded with veggies, this classically-flavored curry will knock your socks off. Hubby and I made it the other night, and even though it takes a little time to prepare, it’s totally worth it!
Thrive Energy Cookbook’s Peanut Curry Rice Bowl
- 1/4 cup virgin coconut oil
- 2 cups finely-chopped sweet onion (I used red)
- 1 cup peeled and diced carrots
- 1 cup diced celery (forgot to get at the store, so didn’t use — oops!)
- 2 tbsp pounded and thinly-sliced lemongrass
- 1 tbsp minced garlic
- 1 tbsp peeled and finely-chopped ginger
- 2-3 tbsp yellow curry paste (our store didn’t have, so I used red curry paste)
- 6-8 fresh or frozen lime leaves (again, not at store — so I substituted some lime zest)
- 1 large sweet red pepper, diced
- 1 large sweet green pepper, diced
- 2 cups baby bok choy, chopped
- 1 1/2 cups drained canned baby corn
- 1/2 cup smooth natural peanut butter
- 1 cup vegetable stock (I used chicken broth)
- 4 cans coconut milk
- 8-10 fresh Thai basil leaves, torn
- 1 cup toasted peanuts, chopped
- 2 tbsp cane sugar (I used 1/2 tsp agave nectar)
- 1 cup whole grain brown rice, cooked
- 1 cup bean sprouts (I omitted)
- 4 small handfuls of pea shoots, for garnish
- 4 small lime wedges, for garnish
- Our addition: Chopped chicken (for extra protein!)
- In a large pot over medium heat, melt coconut oil. Add onions, carrots, celery, lemongrass, garlic and ginger; cook, stirring frequently for about 5 minutes.
- Add curry paste and cook, stirring, until it melts and mixes with vegetables. Add lime leaves, red and green peppers, baby bok choy and corn. Cook for 3-4 minutes.
- Add peanut butter and cook, stirring, until melted and mixed in.
- Reduce heat to medium, then stir in stock and coconut milk. Add basil, half of peanuts and cane sugar. Bring to gentle simmer, stirring to blend in coconut milk, about 5 minutes (don’t boil or coconut milk may split).
- Serve in large bowls over brown rice with bean sprouts layered on top. Garnish with pea shoots, toasted peanuts and lime wedges.
Here’s a look at the process: First, get chopping! Then add the coconut oil and veggies to your pot.
Next comes the curry paste and another round of veggies. This is why it’s such a deliciously, nutrient-dense meal.
After you add the peanut butter is when the magic starts to happen…
A little coconut milk, and you’ve got yourself a curry!
Once the rice is done, you’re ready to plate the meal; we added some chicken for extra protein, too.
Yes, it’s as good as it looks. Especially if you’re already a curry fan, this recipe will not disappoint.
For other awesome plant-based recipes, check out the Thrive Energy Cookbook here.