Ginger Lime Thai Coconut Curry

Ginger Lime Thai Coconut Curry

Ingredients

Sauce

• 1 Inch piece of ginger, grated
• 2 Limes, the zest of 1 and the juice of both
• 1 Can unsweetened lite Coconut Milk
• 2 Tbsp Curry Powder
• 1 Tsp Turmeric
• Cornstarch Slurry (1 Tbsp cornstarch & 2 Tbsp water)
• Salt and Pepper to Taste

Veggies I Used

• 1 Cup Snow Peas
• 1 Cup Broccoli
• 1 Cup Carrots, Sliced
• 2 Heads of Baby Bok Choy

(Feel free to use a bag of frozen mixed asian vegetables if you are short on time, or for a cheaper option)

Serving

• Baked Tofu
• Brown Jasmine Rice

Steps

• In a deep sauce pan, add all of the sauce ingredients except the slurry and bring to a boil.
• Once the sauce in boiling, add the veggies and cook until the veggies are tender.
• Add the slurry to the sauce and stir until it thickens to your liking then shut the heat.
• If you want to add in the baked tofu, now would be the time.
• Serve over a bed of brown Jasmine rice, with a wedge of lime!

Enjoy!