INGREDIENTS
3/4 cup
jasmine rice
7 ozs
portobello mushrooms
4 ozs
sugar snap peas
1
red bell pepper
1
carrot
5 1/2 ozs
coconut milk
1 tbsp
curry paste
2 tbsps
peanut butter
1 tbsp
agave
2 tbsps
tamari
3 tbsps
peanuts
1 tbsp
vegetable oil
1 serving
salt
1 serving
not included
1