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Green curry and tofu satay bowl, anyone??
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Happy Tuesday, my Insta friends?. Sending you positive vibes for your day??
Today, I am sharing a simple spicy bright green curry made with homegrown? cilantro. Serve it with grilled tofu and peanut sauce (recipe on few post back) in a bowl of delicious basmati ?. .
Recipe
Curry paste
~ 1 cup Thai basil leaves
~ 1 cup cilantro
~ 4 cloves of garlic
~ 2 serrano peppers, 1 jalapeño
~ 3 slices ginger
~ 2 tablespoons chopped lemongrass
~ 3 tablespoons oil & 1 teaspoon salt
~ 3 teaspoons coconut sugar
Blend all above until finely ground, set aside. Can be stored you to 3 days, color will turn darker green.
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~ 4 cups of veggie stock
~ 3/4 cup coconut milk
~ 1 medium onion
~ salt to taste
~ Veggies suggestions: 1 small head cauliflower (cut into florets), 2 cups of sugar snap peas, 1 zucchini (chopped), 1 carrot (chopped), 1 small yellow bell pepper
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In a heated pan with 3 teaspoons oil, sauté onion until fragrant, stir in veggies, cook for 2 minutes (I like my veggies crunchy☺️) and season with salt. Add veggie stock and bring to boil, then lower heat to simmer. Slowly stir in curry paste. Season accordingly, if it’s too spicy, balance it off with a little sugar. Finally, add coconut milk and let simmer for 5 minutes. Serve warm with rice and a side of grilled tofu with salad. .
What do you think? Let me know?? and have a great ?Tuesday
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