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Vegan Red Thai Curry

The Corner Kitchen
  • 35 minutes
  • Serves 4

INGREDIENTS

1

small medium head Broccoli

2 cloves

Garlic

1

Lime, juice of

1

Red bell pepper, medium

1 1/2 cups

Snap peas

1

Yellow onion, medium thin

1

package Tofu, extra firm

1 14 ounce can

Coconut milk, unsweetened

1/4 cup

Thai curry paste, red

1/4 cup

Vegetable broth

2 tbsp

Soy sauce

1 cup

Jasmine rice, white or brown

1 tbsp

Brown sugar

1

Pepper, fresh ground

1

Salt

1 tbsp

Coconut oil

2 cups

Water