30 servings
6.0 pound(s)
Jasmine rice
6.0 cup(s)
Thai peanut sauce (for marinating)
2.0 bottle(s)
Snow peas (fresh)
2.0 pound(s)
Yellow Onion
2.0 whole
Broccoli Heads
2.0 package(s)
Swiss chard
2.0 bunch(es)
Minced Garlic
8.0 ounce(s)
Coconut milk (14 oz)
6.0 can(s)
Red Curry Paste
2.0 jar(s)
Ginger Paste (4 oz tube)
1.0 bottle(s)
Carrots (shredded)
4.0 cup(s)
White mushrooms
2.0 pound(s)
yellow bell pepper
2.0 whole
Water Chestnuts
2.0 can(s)
Red bell pepper
4.0 whole

Dietary Restrictions

Recipe Instructions

Sauce: ginger paste, garlic, and onion, saute for a minute or two. Add curry paste/ powder and stir. Add coconut milk, a few spoonfuls of peanut butter, soy sauce, fish sauce, and a small amount of white sugar. Continuously stir until thickened and smooth! Add lime right before serving.