Portobello Panang Curry

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 4

INGREDIENTS
1-14 oz. can full fat coconut milk
2-4 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
3-4 red Bellafina peppers, sliced into strips

For Serving
cooked jasmine rice
¼ cup chopped roasted peanuts
2 scallions, chopped
½ cup fresh basil leaves, loosely packed

INSTRUCTIONS
Whisk coconut milk, curry paste, peanut butter, maple syrup and soy sauce together in a medium bowl. You can warm the mixture up a bit if needed to fully blend.

Coat the bottom of a large skillet with oil and place over medium heat. Working in batches if needed, add portobello strips in a single layer and cook until browned on bottoms, about 5 minutes. Flip and cook 5 minutes more.

Add coconut milk mixture and Bellafina peppers. Raise heat and bring to a simmer. Lower heat and allow to cook, stirring occasionally, until peppers and mushrooms are tender, 10 minutes.

Divide rice onto plates and top with mushroom mixture. Sprinkle with scallions, basil and peanuts. Serve.

NOTES
As far as vegan curry paste options go, Maesri is my favorite. This time around I used Thai Kitchen though, just because it’s milder, which I think works better for this type of curry.

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