Fall Inspired Red Curry

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Step 1

Start Rice in separate pan or pressure cooker. Add avocado oil to a large pot over medium-high heat till shimmering, add onions, garlic, and ginger, sautee briefly, add red curry paste, sautee for a bit more, add water and deglaze the pan. Add potatoes, red pepper, soy sauce, maple syrup, peanut butter, chickpeas and coconut milk. Stir to combine and bring to a simmer. Simmer for 10 minutes. Add snap peas if using and simmer for an additional 5-10 minutes until potatoes are tender. Serve immediately with chopped cilantro and lime juice!