Time: 1 hour with prep.
1 Lime (juice)
Vegan Filet Bits (ca. 350 g, I prefer Hälsans Kök Filet Bits made from peas)
Big Yellow Onion (1/2)
Garlic (3 cloves)
Yellow Paprika/Bell Pepper (1)
Carrot (2 medium sized)
Coconutmilk (800 ml)
Panang Curry Paste (red, 1 tbsb)
Peanut Butter (1 tbsb)
Vegetable Oil (neutral/flavourless)
Jasmin Rice + boiling-water (however much you'd like)
Sugar (2 tbsb)
Hoisin Sauce (3-4 tbsb)
Items needed: 1 frying pan, rice cooker, oven measurers, chopping-board, sharp knife, spoons and stirring utensils.
Step 1: Peel Onion, Carrots and Garlic. Remove the stems, sinew and seeds from the Paprika. Remove the ends of the Carrots. Rinse all the veggies.
Step 2: Chop the Onion and Paprika into small squares. Chop the Carrots into ca. 5mm thick/6cm long slices. Mince or finely chop the Garlic cloves.
Step 3: Place the Onion into a medium heated frying-pan with oil. Sautée for a few minutes until glossy.
Step 4: Add Paprika, Carrots and Garlic. Sautée for another few minutes.
Step 5: Push the veggies in the pot to the sides and add some more oil if needed, Panang-paste and Peanut-butter together. Mix them together and let them flavourize eachother for a minute or two.
Step 6: Mix in the coconut-milk, add Hoisin-sauce, freshly squeezed Lime-juice, Sugar and Lime-leaves. Squish the leaves in your fist before adding to release the aroma more.
Step 7: Leave to simmer on low heat for 20+ minutes.
Step 8: While it's simmering, rinse your rice in water and drain it off until the water is no longer cloudy before adding a sprinkle of Salt and cooking in the rice-cooker.
Step 9: Serve.