Step 1

Start jasmine rice and cook according to package instructions or follow advice in NOTES.

Step 2

Melt coconut oil in a large sauce pan over medium heat. Add onion, garlic, and ginger and sauté until tender, about 4 minutes. Add the peppers, mushrooms, lemon grass, bok choy, jalapeño and other vegetables and cook over medium-high heat until vegetables wilt and soften, stirring occasionally.

Step 3

Add the curry pastes and powder; stir into vegetables and cook 1 to 2 minutes until spices are fragrant and fully integrated. Sprinkle fish sauce over the vegetables and add coconut milk, peanut butter, and honey; stir to incorporate.

Step 4

Bring to a simmer over medium heat for 10-12 minutes to reduce and thicken sauce. Add salt and pepper, taste, taste, and taste again until it reaches the right ZING. Serve over jasmine rice, garnish with fresh cilantro and a slice of fresh lime.