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Ingredients
  • Curry
  • 1 Tbsp coconut oil 15 mL, or any high heat oil
  • 2 Tbsp chopped shallots
  • 1 Tbsp freshly grated ginger
  • 2 Tbsp Thai red curry paste
  • 2 14-oz cans full-fat coconut milk 414 mL each, unshaken and chilled*
  • 1 cup vegetable broth 236 mL
  • 2 Tbsp soy sauce 30 mL, or tamari for GF option
  • 2 Tbsp honey 30 mL, or sugar for vegan option
  • 1 Tbsp chili garlic sauce 30 mL
  •  
  • Fillings
  • 4 oz rice noodles 113 g
  • 1 Tbsp coconut oil 15 mL, or regular high heat oil
  • 1 block firm tofu 400 g
  • 1 cup thinly chopped carrot 50 g
  • 1 cup thinly chopped red cabbage 50 g
  • 1 cup snap peas 50 g
Steps
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