Weeknight Thai Vegetarian Coconut Curry
"This Thai Vegetarian Coconut Curry recipe is an easy, flexible Thai curry recipe that transforms boring weeknight dinner into an exciting, exotic meal!..."
INGREDIENTS
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1 Tbsp coconut oil (15 mL, or any high heat oil)
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2 Tbsp chopped shallots
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1 Tbsp freshly grated ginger
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2 Tbsp Thai red curry paste
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2 14-oz cans full-fat coconut milk (414 mL each)
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1 tsp vegetable bouillon (the equivalent of 1 cup, no water added)
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2 Tbsp soy sauce (30 mL, or tamari for GF option)
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2 Tbsp honey (30 mL, or sugar for vegan option)
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1 Tbsp chili garlic sauce (30 mL)
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rice noodles (4 oz) or rice (1 cup dry)
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1 Tbsp coconut oil (15 mL, or regular high heat oil)
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1 14-oz block firm tofu (400 g)
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1 cup thinly sliced carrot (50 g)
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1 cup thinly sliced red cabbage (50 g)
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1 cup snap peas (50 g)
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