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Peanut Vegetable Curry

Peanut Vegetable Curry with Sticky Rice and Pea Shoots

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On the menu Jan 14 — Jan 20

Chef Elana takes our popular peanut curry, originally with chicken, and makes it completely vegetarian with crisp-tender Chinese broccoli and red bell pepper. It’s still as comforting and cozy as the first version, with plenty of depth from coconut milk, curry paste, and lime. Spoon the saucy vegetables over mounds of sticky rice, a short-grain variety that becomes sticky when cooked. A pile of delicate pea shoots is a lightly crisp, colorful garnish.

  • Stovetop Only
  • Spicy
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 550
  • Protein 12g
  • Total Carb 81g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sticky rice
    • 3/4 cup
    • sticky rice
  • Chinese broccoli
    • 8 ounces
    • Chinese broccoli
  • red bell pepper
    • 1
    • red bell pepper
  • pea shoots
    • 1 ounce
    • pea shoots
  • lime
    • 1
    • lime
  • ginger
    • 1/4 ounce
    • ginger
  • 13.5-ounce can lite coconut milk
    • 1
    • 13.5-ounce can lite coconut milk
  • peanut butter
    • 1 packet
    • peanut butter
  • vegetarian red curry paste
    • 1/2 tablespoon
    • vegetarian red curry paste
  • gluten-free soy sauce
    • 1 packet
    • gluten-free soy sauce
  • sugar in the raw
    • 1 packet
    • sugar in the raw
  • gochujang
    • 1 teaspoon
    • gochujang

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot
  • 12" large pan

Allergens