INGREDIENTS
2 tbsp
oil
2 tbsp
chopped garlic
1 tsp
grated ginger
2 tbsp
Aroy-D or Mae Anong Panang Curry Paste
2 cans
coconut milk (13.5 oz. each)
1 tbsp
palm sugar (or brown sugar)
1 tbsp
reduced sodium soy sauce
1 1/2 tbsp
lime juice
1/4 cup
roasted and unsalted cashews
1 cup
chopped white mushrooms
1 cup
chopped white/yellow onion
4
Thai basil leaves
4 oz
cubed extra firm tofu
5
broccoli florets
1 cup
red belpepper
10
snap peas