Say goodbye to your favorite Thai restaurant! This curry is fresher and tastier than anything we’ve had outside of Bangkok. We’re cooking broccoli and cauliflower up in a delicious coconut and Thai basil curry. Adzuki beans and jasmine rice round it out. Yum!
Ingredients
3/4 Cup Jasmine Rice
1 Cup Adzuki Beans, Rinsed and Drained (Kidney Beans, Pinto Beans or Black Beans would all work just as well)
2 1/2 Cups Cauliflower, Cut into Florets
2 1/2 Cups Broccoli, Cut into Floretes
1 Tablespoon Red Curry (start with less and add more to taste)
1 Tablespoon Yellow Curry (start with less and add more to taste)
1 Tablespoon Basil (Thai if you can find it)
8 oz Coconut Milk
Juice of 1 Lime
1/4 Cup Roasted Peanuts, Crushed
Putting It All Together
Put the rice into a saucepan with 2 cups of water and a pinch of salt. Bring it to a boil, then cover and simmer for 15 minutes. Only set your timer for 10 minutes, though. At that point, take the lid off, stir in the adzuki beans and cover the pot again. Cook for 5 more minutes, then set aside.
After you’ve added the beans to the rice, heat 1 Tablespoon olive oil in a large skillet over medium high heat. Add the broccoli and cauliflower, and cook for 2 to 3 minutes, until the broccoli is bright and the cauliflower is just fork tender.
While the broccoli and cauliflower are cooking, make your panang sauce. Whisk the 2 curry pastes, basil, coconut milk and lime juice together in a bowl, then add to the broccoli and cauliflower when they are done. Simmer for 3 minutes, then add more water if you’d like the sauce to be thinner. Serve over the rice and beans, top with the peanuts and you’re ready to eat.
That’s it. Enjoy!
Serves: 2
Why the 2 different types of curry paste
Great question! We use the 2 different types of paste to achieve that unique panang flavor. Once you have both in your fridge you can then use them together or separately in other dishes.