Spicy Peanut Curry Sea Palm

From Stanford Inn by the Sea in Mendocino, California

A delicious spicy peanut curry sauce, best served over nutritious brown rice and sea palm, topped with braised vegetables and garnished with roasted peanuts and lime wedges.

For the Sea Palm Noodles...
3 ounces (about 2 cups) sea palm
2 cups water
3 tablespoons minced garlic
2 tablespoons grated ginger
1/4 teaspoon red pepper flakes (optional)
1/4 cup tamari
2 tablespoons brown rice syrup
1 teaspoon toasted sesame oil

Directions: Cover dried sea palm with water and soak overnight
Drain sea palm and place in large pot
Cover sea palm with remaining ingredients and simmer 20-30 minutes, until sea palm is tender (noodle texture).

For the Spicy Peanut Curry Sauce...
1 cup organic creamy peanut butter
1/4 diced red onion
1 tablespoon ground coriander
1 tablespoon turmeric
l tablespoon fresh ginger
2 teaspoons ground cumin
1 jalapeño peper, seeded
2 cloves garlic
1/4 teaspoon red pepper flakes
Zest and juice of two limes
1 (13.5 ounce) can organic coconut milk
1/4 cup maple syrup
Salt and Pepper to taste.

Directions: In a high-speed blender or food processor, combine all ingredients except salt and pepper, and blend until smooth and well mixed (add water as needed to ensure a creamy texture)
Add salt and pepper to taste

Assembly: Place 1/2 - 3/4 cup brown rice in the bottom of a pasta bowl
Add approximately 1/2 cup sea palm noodles on top of rice
Drizzle noodles and rice with Spicy Peanut Curry Sauce
Top with braised vegetables (broccoli, bell pepper, cauliflower)
Garnish with roasted peanuts and lime wedges (a little squeeze of lime juice on top is excellent!

Filed in: Asian, Gluten Free, Seafood, Vegan, Vegetables, Vegetarian