Directions
- 1Add rice to a small pot along with coconut milk. Stir, then bring to a gentle boil. Turn heat to low, cover, and let cook until the liquid has absorbed (about 15-17 minutes). Fluff the rice and set aside.
- 2Chop the spinach, cilantro, and peanuts, and mash the garlic.
- 3In a large skillet over medium heat, add the oil. Once hot, add the curry paste and garlic. Stir, then add the coconut sugar, coconut milk, soy sauce and peanut butter, mixing well.
- 4Add the chickpeas, spinach and cilantro, mixing until the spinach is wilted.
- 5Remove from the heat.
- 6Serve over coconut rice.
- 7Garnish with crushed peanuts, chili crisp and cilantro.
Ingredients
- 1 tb avocado oil
- 2 tb red curry paste
- 3 cloves garlic, mashed
- 2 tb coconut sugar
- 1 14-oz can full fat coconut milk
- 2 tb creamy peanut butter
- 2 tb soy sauce
- 1 14-oz can chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 0.5 cup cilantro, chopped
- 0.5 cup salted peanuts, chopped
- 1.5 cups uncooked jasmine rice, rinsed well
- 1 14-oz can full fat coconut milk
- 0.5 cup chopped peanuts
- 2 tb chili crisp
- 0.5 cup chopped cilantro
Equipment
large skilletsmall pot
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