Thai Vegetable Curry Recipe

Ingredients For Thai Vegetable Curry Recipe

• 1 can Chickpeas, drained and rinsed
• 0.5 cup Raw peanuts
• 0.5 cup Raw cashews
• 3 tablespoon Olive oil
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.25 teaspoon Cayenne
• 2 cup Water
• 1 cup Basmati or jasmine rice
• 1 tablespoon Unsalted butter
• 2 Zest and juice lime
• 0.5 cup Fresh cilantro, chopped
• 0.5 teaspoon Salt
• 2 tablespoon Coconut oil
• 2 Red bell peppers, seeds removed and sliced
• 4 Carrots, peeled and shaved into ribbons with vegetable peeler
• 2 cup Broccoli florets
• 4 Garlic cloves, minced
• 1 tablespoon Grated fresh ginger
• 2 tablespoon Thai red curry paste
• 1 can Full fat coconut milk
• 1 cup Water
• 2 tablespoon Fish
• 1 tablespoon Low sodium soy sauce
• 1 tablespoon Chili garlic sauce
• 0.5 cup Fresh cilantro, chopped
• 1 Mango, diced into 1/2 cubes