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Chef Cracked Code for Vegan Curry Bowl
Ingredients
  • 2 tablespoons vegetable oil
  • 1 large shallot, thinly sliced
  • 2 bell peppers (she uses red and yellow), thinly sliced
  • 6 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons vegan red curry paste
  • 2 teaspoons sea salt
  • 2 (13.5-ounce) cans coconut milk
  • 1 (16-ounce) package extra-firm tofu, pressed and cubed
  • 1 (8-ounce) can bamboo shoots, drained
  • 2 tablespoons light brown sugar
  • 2 tablespoons lime juice
  • Handful of fresh Thai basil leaves (or regular basil), leaves torn
  • Steamed rice, for serving
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