Thai Vegetable Curry Bowl
Thai Vegetable Curry Bowl! Layers of brown rice, kale, carrots, peppers topped in the BEST red curry sauce. Vegan and Gluten-Free
Ingredients
- 1 can light coconut milk
- 1 tbsp. peanut butter
- 2 tbsp. red curry paste, I like Thai Kitchen brand
- 1 tbsp. soy sauce
- 1/2 tsp. toasted sesame oil
- 1 lime, juiced
- 3 tbsp. maple syrup or brown sugar
- 1 garlic clove, minced
- 1/3 cup peanuts, crushed
- 1 bunch kale, chopped
- 2 large carrots, shredded
- 1 large red bell pepper, chopped
- 1 mango, chopped
- 2 cups brown rice, cooked
- Extra crushed peanuts and cilantro for garnish, optional
Instructions
- In a medium sauce pan, bring the coconut milk to a simmer over medium heat. Whisk in the peanut butter, curry paste, soy sauce, sesame oil, lime juice, maple syrup and minced garlic clove. Continue to whisk over medium heat until sauce is reduced by half and thick enough to coat the back of a spoon. Add in the crushed peanuts and set aside.
- While the sauce is cooking, steam or lightly saute the kale.
- To serve, place 1/2 cup brown rice, 1/4 of the kale mixture, 1/4 of the shredded carrots, 1/4 of the red bell pepper and mango. Serve with sauce and garnish with extra chopped peanuts and cilantro.
Nutrition
Serving: 1servingCalories: 572kcalCarbohydrates: 93gProtein: 13gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 316mgPotassium: 651mgFiber: 8gSugar: 11gVitamin A: 8034IUVitamin C: 67mgCalcium: 89mgIron: 3mg