Receta Thai Coconut Curry Pairs Well with Hall Napa Valley Merlot
Ingredientes
- Vegetarian Coconut Curry with Tofu serves 6 CLICK here for a printable recipe
- 1â4 c dry shredded baking-type coconut, unsweetened
- 2 c firm tofu, drained and cut into cubes
- 2 c vegetable stock
- 1 1â2 c canned coconut milk
- 5 kaffir lime leaves
- 1 small onion, cut into 1/4-inch dice
- 4 clv garlic, peeled and minced
- 3 t thai style chili paste, or to taste
- 3 T soy sauce
- 1 3-inch piced ginger, peeled and thinly sliced
- juice of 1 lime
- 2 t brown sugar
- 1 small sweet potato or yam, peeled and cubed in 3/4-inch pieces
- 2 c cauliflower, cut into florets
- 1 c mushrooms, sliced or left whole if small
- 1 red bell pepper, de-seeded and sliced
- 1 green bell pepper, de-seeded and sliced
- 1 c snow peas, left whole or cut in half
- ciliantro leaves to taste as garnish
- peanut oil, as needed for wok
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 392g | |
Recipe makes 6 servings | |
Calories 329 | |
Calories from Fat 223 | 68% |
Total Fat 26.48g | 33% |
Saturated Fat 21.75g | 87% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 544mg | 23% |
Potassium 704mg | 20% |
Total Carbs 17.67g | 5% |
Dietary Fiber 2.7g | 9% |
Sugars 5.89g | 4% |
Protein 10.09g | 16% |