Start jasmine rice and cook according to package instructions or follow advice in NOTES.
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.
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.
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.
Take precautions by wear gloves and do not touch your face when working with hot peppers like jalapenos.For Perfect Jasmine Rice: Soak 1 cup of uncooked rice in water for 15 minutes. Strain and place soaked rice in a 3 quart pan with 1 cup of water. Bring to a boil, cover with lid, and reduce heat to low. Cook for 18 minutes. Turn to high for 10 seconds. Remove from heat and allow to sit with the lid on for 5 minutes.
Lemongrass is not always available at the store but TRUST ME it makes all the difference. When it's available, buy it and cut it into the 5” pieces and then freeze. I use a microplane to get fine shavings of lemongrass into the curry, simply because the flavor is amazing but the grass itself is tough to chew and can be somewhat off-putting while you’re chowing down. Freezing it will make it easier to grate/zest, and then just throw it in the pot!
Substitute almond butter for peanut butter if you have an allergy. Nut butter adds a subtle nutty flavor and texture to the curry.
Red chili flakes takes this recipe to the next level if you’re craving spice. The beautiful balance of coconut cream, curry, and heat makes for a truly delicious dinner.
Make it vegan: Omit the honey and fish sauce. Balance with a bit more salt and a touch of pure maple syrup.