Source: Connoisseurus Veg | Serves: 4 | Time: 30 min
Changes: replaced maple syrup with agave nectar; replaced soy sauce with coconut aminos; green onions instead of scallions
1 14 oz can full fat coconut milk
2-4 tbsp Thai red curry paste
2 tbsp creamy peanut butter
2 tbsp agave nectar
2 tbsp coconut aminos
2 tbsp. vegetable oil
4 large portobello caps, stemmed, cleaned and cut into 1/2 inch thick strips
1 red bell pepper, sliced into strips
Cooked jasmine rice
1/4 cup chopped roasted peanuts
2 green onions chopped
1/2 cup fresh basil leaves loosely packed
Whisk coconut milk, curry paste, peanut butter, agave nectar and aminos 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 bell pepper. 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.