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3/15/2020 Comments

RED COCONUT CURRY BOWLS

Yield: 4 servings
Print Recipe
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A family favorite meal (that we probably have weekly) is curry bowls!  We have several favorite restaurants that we regularly get curry from, but, of course, I wanted to try my own version at home.  I created this really simple Red Thai Curry.  I keep our pantry stocked with canned coconut milk and add different vegetables that I have on hand.  
Ingredients:
Curry:
  • 1 tbsp. coconut oil
  • 1 garlic clove
  • 1” piece of ginger, grated
  • 1 chili pepper, finely chopped or dash red pepper flakes
  • 2 tbsp. red curry paste ( I love Thai kitchen brand)
  • 2 tbsp. soy sauce or tamari
  • 2-15 oz. cans coconut milk
Vegetables: Use any of your favorite vegetables, but here are some of our favorites with this dish:
  • 2 medium carrots, cut into rounds
  • 1 asparagus, cut into 2-inch pieces
  • 1 zucchini, diced
  • 1 yellow bell pepper, julienned
  •  1 cup broccoli florets
Tofu & Noodles
  • 1 block tofu, drained and cut into small squares
  • Rice Noodles, prepare according to package or brown rice
Optional Garnish:
  • 1 cup fresh basil or mint
  • raw cashews or peanuts, chopped
  • bean sprouts
Directions:
  1. For the curry:  Heat oil in large pan and add garlic, ginger, red curry paste and chili pepper/flakes.   Sauté 1 minute.  Whisk in coconut milk and soy sauce.  Simmer about 15 minutes.
  2. In a separate pan, add carrots, zucchini, asparagus, bell peppers (and any other vegetables).  Add ½ cup water and steam vegetables until tender being careful not to overcook. Add tofu and heat through.    
  3. To serve: Add rice noodles to bowl.  Scoop coconut curry over noodles, top with veggies and tofu. Garnish as desired. Can also serve over brown rice instead of rice noodles.
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