Protein Boost | Chickpea Panang Curry with Tofu
Bok Choy & Peanut Rice
Cooking time
20 minutes
Servings
2/4
Calories
1510 /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:
- 1 Block of tofu (non-GMO)
- 1 Lime
- 15ml Minced garlic
- 340g Baby bok choy
- 398ml Chickpeas (canned)
- 30g Peanut butter
- 25g Chopped peanuts
- 36g Mild yellow curry paste
- 160g Jasmine rice
- 400ml Organic fair-trade coconut milk (non-GMO)
Contains: Peanuts • Soy
You will need:
Oil
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
78 g
Saturated Fat
37 g
Sodium
1820 mg
Total Carb
146 g
Sugars
11 g
Protein
64 g
Fibre
29 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!
