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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. vegetable oil
- 3 Tbsp. green curry paste (I used Thai Kitchen)
- 3 Tbsp. fresh ginger (minced)
- 3/4 tsp. salt
- 14 oz. coconut milk
- 350 grams firm tofu (pat very dry and cut into triangles)
- 1/2 cup vegetable broth
- 1 cup water chestnuts (halved)
- 1/2 cup bamboo shoots (sliced)
- 1/4 cup fresh coriander (chopped)
- 1 Tbsp. lime juice
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