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Thai Curry

By Carol Reynolds
  • 40 minutes
  • Serves

INGREDIENTS

1

block of firm or extra-firm tofu*

2 tbsp

soy sauce or Bragg's liquid aminos

1 tbsp

oil

Spice to taste (cayenne powder or Sriracha sauce)

1 can

full-fat coconut milk

3

medium-sized potatoes, peeled and chopped into 1/2-inch cubes

4

medium-sized carrots, peeled and sliced into rounds

1/3 cup

green beans (opt.) (I used frozen ones.)

1

onion, peeled and coarsely chopped

2 tbsp

soy sauce or Bragg's liquid aminos

1/2 tbsp

Thai Kitchen red curry paste**

2 tsp

curry powder***

1/2 tsp

salt

1/8 tsp

cumin (optional)

1/2 tsp

turmeric

1/2 tbsp

cornstarch to thicken (opt.)

Cayenne or Sriracha sauce