2 cups jasmine or brown rice
1 TBSP olive oil
1 cup chopped white onion
Pinch of salt and pepper
3 bell peppers (color of your choice), thinly sliced
3 carrots peeled and thinly sliced
1 TSP minced garlic
1 TBSP panang curry paste
1 CUP Silk Original or Unsweet Coconutmilk
2 TBSP peanut butter
1 TBSP tamari sauce
1 ½ TSP brown sugar
2 TSP fresh lime juice