Ginger Lime Thai Coconut Curry

December 12, 2017

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!

Thai Coconut Curry Nutraphoria

Enjoy!

About the Author

Nicole Capone

Holistic Nutrition Vegetarian and Plant-Based Nutrition Holistic Health Coach Plant based nutrition General Nutrition and Meal Plans Vegan

New Jersey

Nicole Capone, the founder of Life on the Veg is a recent graduate of Nutraphoria School of Holistic Nutrition. As a certified Holistic Health and...

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