Thai Peanut Red Curry Buddha Bowl


Okay, I have to start this by saying this is totally not my recipe. Full credit goes to Melissa at thestingyvegan.com for this absolutely MAGICAL bowl of peanuty, red curry, mango goodness!! I'm not usually one to post other people's recipes, but HOT POTATO, BATMAN did she nail this one out of the park!! I've played around with a few combinations on this one, and seem to stick REALLY close to her original, so that should speak for itself!! Your mouth is going to be drooling for a few hours after you enjoy this, so make sure to wear a bib...


INGREDIENTS:

Peanut Red Curry Sauce

2 Tbsp Olive Oil

1/3 cup red onion, chopped

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

2 Tbsp thai red curry paste

1/2 cup natural peanut butter

3/4 cup warm water

3 Tbsp Soy Sauce (I use Bragg)

3 Tbsp lime juice

1 Tbsp Cane or Brown Sugar

Buddha Bowl

2 cups jasmine rice

1 can coconut milk

1/2 tsp sea salt

A block of extra firm tofu, drained and cut into cubes

2 Tbsp cornstarch

1/4 of a red cabbage, shredded

15 cherry tomatoes, halved

20 peas (doesn't matter what kind), halved

1 small mango, diced

1/4 cup green onion, chopped

1/2 cup cilantro, chopped

1/2 cup peanuts, crushed

HOW TO:

1) Cook the rice according to the package instructions. Once cooked, add the coconut milk and salt, stir and let sit, covered.

2) While rice is cooking, prepare the sauce. Heat a fry pan or wok over medium high heat and add 1 Tbsp of olive oil, the red onion, garlic and ginger. Stir and cook until soft and fragrant.

3) Add in the curry paste and more oil if necessary and let cook until the curry paste darkens and bubbles (a couple minutes).

4) Put sauce mixture into a separate bowl and add the peanut butter, water, soy sauce, lime juice and sugar. Mix until smooth. Taste test, I dare ya. (You can always add a bit more water if you like your sauce less thick).

5) Open the package of tofu, take a knife and slice it both ways so that you achieve cubes. Pour out remaining liquid and put cubes into container with good fitting lid. Add 2 Tbsp cornstarch to container, seal and shake up until totally coated. 6) Rinse fry pan, add more oil and fry tofu for several minutes (flipping occasionally so it doesn't burn) until crisped. 7) Divide the rice between bowls, top with vegetables, tofu and sauce. Garnish with green onion, crushed peanuts and cilantro.

8) Dig in and try to eat slowly. I'm serious. This is some serious MAGIC!

For any and all recipe suggestions and inquiries, feel free to email me here!

xo Marie

#supper #curry #thai #glutenfree #mango #peanut #buddhabowl

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