Thai Peanut Curry Vegetables

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I am a creature of habit. I wake up at 5:30 a.m. on weekdays & 7 a.m. on the weekends. I eat a bagel thin with whipped cream cheese & a glass of orange juice. I drink 2 cups of black coffee. I watch the news. I work on the blog.

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This is my routine. This is my happy time. I don’t want anything coming in between me & my happy time.

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Unfortunately, someone in my household discovered smoothies this week. Guess what liquid he uses in his new treats? MY ORANGE JUICE.

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Went to pour today’s glass – only a swig left…

*breathe, relax, banish him to the grocery store, he’s the love of your life, breathe*

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This thrown-together-with-pantry-ingredients-curry was mighty popular with my smoothie king.

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 2 cups of basmati rice
  • 1 can of light coconut milk
  • 3 tbsp. of peanut butter
  • 1 cup of thai red curry sauce
  • 1 tbsp. of rice wine vinegar
  • 2 tbsp. of honey
  • 4 tbsp. of garlic, minced
  • 2 tsp. of crushed red pepper
  • 1 tsp. of cumin
  • 1 tbsp. of olive oil
  • 1 onion, diced
  • 1 1/2 cup of snap peas
  • 1 can of chickpeas, drained + rinsed
  • S+P, to taste

How to:

  • Cook rice according to package directions, set aside
  • In a saucepan, bring coconut milk to a simmer
  • Add peanut butter + curry sauce, bring back to simmer
  • Add vinegar + honey + garlic + 1 tsp. of crushed red peper + cumin + S+P, let thicken about 6-8 minutes
  • Meanwhile, heat olive oil in a skillet over medium heat
  • Add onion + cook until soft, about 3-4 minutes
  • Add snap peas, cook for another 2-3 minutes
  • Add chickpeas + S+P + 1 tsp. of crushed red pepper
  • To serve, plate rice + veggies + curry, in that order
  • Pour leftover curry sauce directly into your pie hole
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3 thoughts on “Thai Peanut Curry Vegetables

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