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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. tofu (extra firm organic, pressed & cubed into 1" pieces)
- 1/2 Tbsp. avocado oil
- 3 Tbsp. coconut milk (to cook the red curry paste)
- 4 Tbsp. red curry paste (I use Maesri)
- 13 1/2 coconut milk (fl ounces canned, I use Chaokoh)
- 1 cup string beans (French, trimmed & cut into 1" pieces)
- 1/2 red bell pepper (thinly sliced)
- 1/2 green bell pepper (thinly sliced)
- 8 oz. water chestnuts
- 1/2 Tbsp. coconut palm sugar
- 1 Tbsp. fish sauce (you can omit, or use vegan fish sauce)
- tofu (add sauteed, or all of it)
- 1/4 cup Thai basil leaves
- 5 kaffir lime leaves
- 1/2 cup water (optional, if you want to thin out the curry)
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