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Ingredients
US|METRIC
4 SERVINGS
- 2 coconut milk (14.5 ounce cans of, undisturbed)
- 6 Tbsp. red curry paste
- 3 kaffir lime leaves (whole, or, if you can't find them, try substituting 3 tablespoons of fresh lime juice plus 1½ teaspoons grated lime peel)
- 1/2 lb. asparagus spears (bottom ends discarded and spears cut into 1-inch long pieces)
- 2 cups broccoli florets (chopped)
- 12 oz. extra firm tofu (organic, cut into bite-sized cubes)
- 3 baby bok choy (ripped into individual leaves)
- 3 cups shiitake mushrooms (sliced)
- 3/4 tsp. fish sauce (or to taste, vegetarian option: keep some homemade vegan "fish sauce" on hand!)
- 2 Tbsp. brown sugar (or to taste)
- 1/8 tsp. cayenne pepper
- 4 cooked rice (servings of, for serving, we serve it over forbidden black rice because it's our favorite, but it'd also be yummy over white or brown rice if you can't find forbidden rice.)
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