Past Recipes
Peanut Vegetable Curry

Peanut Vegetable Curry with Sticky Rice and Pea Shoots

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Recipe Details


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.


  • < 600 Calories
  • Vegetarian
  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • 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
    red bell pepper
  • pea shoots
    1 ounce
    pea shoots
  • lime
  • ginger
    1/4 ounce
  • 13.5-ounce can lite coconut milk
    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

What You’ll Need

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


Cooking Steps

  1. Cook sticky rice

    Cook sticky rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to low, then cover and cook until water is fully absorbed, 12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut Chinese broccoli into ½-inch pieces, keeping stems and leaves separate. Cut bell pepper into ½-inch pieces. Cut pea shoots into 2-inch pieces. Halve lime and set 1 half aside for curry; cut remainder into wedges for serving. Trim and discard skin of ginger.

  3. Simmer coconut curry

    Simmer coconut curry

    Place coconut milk in a medium pot over medium-high heat. Whisk in peanut butter, curry paste, soy sauce, sugar, gochujang (it's a bit spicy, so feel free to skip or use half for less heat), and juice of ½ lime to fully combine. Add whole ginger knob to pot. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until slightly reduced, about 5 minutes.

  4. Cook broccoli and bell pepper

    Cook broccoli and bell pepper

    While curry simmers, heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add Chinese broccoli stems and cook until beginning to soften, about 3 minutes. Add bell pepper to pan and sauté until tender, about 3 minutes more. Add Chinese broccoli leaves to pan and cook until wilted, 3 minutes more. Season with ¼ teaspoon salt and black pepper as desired.

  5. Knead sticky rice

    Knead sticky rice

    Transfer cooked rice to a clean, dry surface. Using a spoon, spread into an even layer. Flatten and knead rice, folding it over itself repeatedly, until grains become sticky. Divide sticky rice, roll into 2 balls, and divide between serving bowls.

  6. Plate peanut vegetable curry

    Plate peanut vegetable curry

    Remove and discard whole ginger knob from curry. Transfer Chinese broccoli and bell pepper to pot with curry, stir to combine, then taste and add salt as desired. Spoon peanut vegetable curry around sticky rice and garnish with pea shoots and lime wedges. Dig in!

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