Portobello Panang Curry

connoisseurusveg.com

LaDeDi

1-14 oz. can full fat coconut milk

2 to 4 tbsp. vegan red curry paste to taste

2 tbsp. creamy peanut butter

2 tbsp. maple syrup

2 tbsp. soy sauce or tamari or to taste

2 tbsp. vegetable oil

4 large portobello caps stemmed, cleaned and cut into ½ inch thick strips

1 red bell pepper sliced into strips

subheading: For Serving:

cooked jasmine rice

¼ cup chopped roasted peanuts

2 scallions chopped

½ cup fresh basil leaves loosely packed

Directions at connoisseurusveg.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer