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Thai Panang Curry Bowl

Thai Panang Curry Bowl
special guest recipe from Zsu Dever


This is such a simple recipe that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please.


Thai Panang Curry Bowl

QUINOA
1 cup quinoa, rinsed well
1 1/2 cups vegetable broth
1 garlic clove, crushed
1/4 teaspoon sea salt
1/2 cup green peas, thawed if frozen

CURRY

1
(13.5-ounce) can coconut milk, divided
1 to 2 tablespoons red curry paste 
2 tablespoons peanut butter
3
(2-lobed) kaffir lime leaves
2 tablespoons reduced-sodium tamari
1/4 to 1/2 cup water
5 cups coarsely chopped vegetables
(carrot, winter squash, summer squash, green beans)
1 cup sliced red bell pepper
Sea salt and black pepper
1/2 cup Thai basil or Genoese basil


SOY-FREE OPTION: Substitute coconut aminos and 1/8 teaspoon sea salt for the tamari.

QUINOA: Heat the quinoa, broth, garlic and salt in a small saucepan. Cover, bring to boil
over high heat, reduce to medium-low heat, cover and cook for 15 minutes. Remove
from heat and set aside for 10 minutes. Fluff with fork and add peas before serving.

CURRY: Heat 1/4 cup coconut milk in a large pot over medium heat. Add the curry paste and cook until the milk reduces a bit, about 1 minute. Add another 1/4 cup of the milk
and the peanut butter and cook for another minute.

Add the remaining milk, the lime leaves, tamari, and 1/4 cup of water. Add the tough vegetables (carrot, winter squash) and cook for 4 minutes. Add the soft vegetables (summer squash, green beans) and simmer over medium until the vegetables are tender. Add the bell pepper and cook until crisp tender, about 1 minute. Add more water if the curry is too dry.

Season with salt and pepper. To serve, divide the curry and quinoa among 4 bowls. Garnish with the basil.
 
Recipe from Vegan Bowls, copyright 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.



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