Chickpea Panang Curry
with Bok Choy & Peanut Rice
Cooking time
20 minutes
Servings
2/4
Calories
1230 /serving
We love the way the flavours linger in this classic Thai curry. Peanut butter, yellow curry paste and coconut milk keep it rich and brothy, without the need for meat. We equally love what toasted peanuts do for the jasmine rice.
We will send you:
- 340g Baby bok choy
- 1 Lime
- 15ml Minced garlic
- 398ml Chickpeas (canned)
- 36g Mild yellow curry paste
- 25g Chopped peanuts
- 30g Peanut butter
- 160g Jasmine rice
- 400ml Organic fair-trade coconut milk (non-GMO)
Contains: Peanuts
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
61 g
Saturated Fat
34 g
Sodium
1820 mg
Total Carb
141 g
Sugars
9 g
Protein
36 g
Fibre
27 g
Preparation
Toast the peanuts
- In a medium pot, heat a drizzle of oil on medium.
- Add the peanuts and toast, stirring often, 1 to 2 min., until lightly browned and fragrant.
- Transfer to a bowl. Wipe out and reserve the pot.
Cook the rice
- In the same 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.
- Add ½ the peanuts and fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; chop.
- Drain and rinse the chickpeas.
- Halve the lime; juice ½ and quarter the remaining ½.
Start the curry
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the garlic and curry paste. Sauté, 30 sec. to 1 min., until fragrant.
- Add the coconut milk, peanut butter and ½ cup water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, 3 to 4 min., until slightly reduced.
Finish the curry
- To the pot of curry, add the chickpeas and bok choy.
- Cook, stirring occasionally, 2 to 3 min., until tender; season with S&P.
- Add the lime juice; stir well.
Plate your dish
- Divide the curry between your bowls.
- Top with the rice (pack down in a round shallow bowl or ring mold and pat to release if desired).
- Garnish with the remaining peanuts and the lime wedges. Bon appétit!
