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Ingredients
US|METRIC
4 SERVINGS
- 3 cups coconut milk
- 3 Tbsp. Thai red curry paste (good quality, plant based)
- 1 butternut squash (cubed)
- 1 Tbsp. palm sugar
- 1/4 cup light soy sauce
- 1 1/2 cups tofu (puffed, plant based)
- 1 cup water
- 1 tsp. lime leaves
- 1 chilli (chopped)
- 1/2 cup sweet basil leaves (thai)
- sweet basil leaves (Thai)
- red chillies
- jasmine rice
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