INGREDIENTS
2 tbsps
oil
1 tbsp
palm sugar
1 tbsp
reduced sodium soy sauce
2 tbsps
garlic
1 tsp
ginger
2 tbsps
curry paste
27 ozs
canned coconut milk
1 1/2 tbsps
lime juice
1/4 cup
roasted cashews
1 cup
white mushrooms
1 cup
white onion
4
thai basil
4 ozs
extra firm tofu
5
broccoli florets
10
snap peas
1 cup
belpepper