Finger-Lickin Thai Curry Peanut Bowl with Kale
Turn the kale-haters in your family, into kale-lovers with this Thai Curry Peanut Bowl!
As the creator of this recipe says: “This is the peanut sauce of the gods! A gingery peanut sauce with curry powder that will have you licking the spoon, then licking the plate, and, once everything is totally gone, sniffing around your kitchen like an addict wondering if maybe you spilled a little somewhere”. (I may or may have have been caught doing this).
Honestly, I lurve this dish and I hope you do too!
KALE THAI CURRY PEANUT BOWL
Source: Isa Does It by Isa Chandra Moskowitz
Serves 4
INGREDIENTS:
For the protein:
1 tablespoon olive or coconut oil
14 ounces organic extra–firm sprouted tofu (or organic, pasture raised chicken), cut into 3/4–inch cubes
1/4 teaspoon salt
For the sauce:
2 teaspoons olive oil
1 tablespoon minced fresh ginger
3 cloves garlic, minced
1 cup water
1/2 cup smooth peanut butter
2 teaspoons curry powder
2 tablespoons rice vinegar
2 tablespoons tamari
2 tablespoons maple syrup
1 teaspoon sriracha
For the kale:
1 bunch kale, stems removed, torn into pieces
Pinch of salt
For serving:
3 cups cooked brown rice or quinoa (opt for sprouted if you can find it)
1 bunch fresh cilantro (chopped)
Sriracha (optional)
DIRECTIONS:
1. Cook brown rice or quinoa according to instructions on package.
2. Preheat a non-stick pan over medium-high heat. Add the cubed tofu (or preferred protein) and sprinkle with the salt. Toss often and cook until it’s nicely browned.
3. Preheat a 2-quart saucepan over medium-low heat and add the oil. Sauté the ginger and garlic in the oil for about 30 seconds. Add the water and deglaze the pan, then turn up the heat a bit. Once the water is warm, add the rest of the ingredients (peanut butter, curry powder, rice vinegar, tamari, maple syrup, and sriracha). As the ingredients heat up, the peanut butter will blend smoothly into the water as you stir. It should take 5 minutes or so, stirring often. Taste for seasonings, especially to see if you like the level of curry, and add more if you like.
4. Once rice, sauce and protein are cooked, place the kale in the steamer and sprinkle on a pinch of salt. Steam for about 2-5 minutes, until bright green and soft but still with a little spring to it.
To Assemble: Spoon the rice or quinoa into bowls. Add the kale, then the protein, and smother in the peanut sauce. Top with cilantro and a little extra sriracha if you like heat!
Notes: To get a few extra veggies in, I’ll sometimes add roasted broccoli or cauliflower to this bowl. Both work really well and the flavours compliment each other nicely.
