THAI COCONUT CURRY WITH TOFU OR CHICKEN
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Taking you to the irresistible East with aromas and flavors to tickle and delight your palate. Surprisingly fast and packed with nutrients for good energy.

Ingredients:
2 Tablespoons of coconut oil or ghee
1 can unsweetened coconut milk
1 cup Thai curry paste
1 Cup of water
1/4 Cup of fish sauce (optional) or salt to taste
3 Tablespoons agave nectar or honey
1 block of firm tofu sliced (or one full chicken breast sliced thinly)
2 potatoes peeled and cut into 1 inch pieces
2 Cups of broccoli, cut into small flowerets
1 carrot, sliced
1 onion, sliced

Instructions:

1. In a soup pot with a heavy bottom heat the canola oil. Add the curry paste and stir with a wooden spoon for 1 minute.
2. Add the potato, carrot and onion. Cook for 2 minutes then add the water, fish sauce, agave, remaining chili soaking water, and coconut milk.
3. Bring to a boil. Cut the tofu into 1/2 inch pieces and add to the curry. If you are using chicken you can add it now too.
4. Lower the heat and stir occasionally until cooked through, up to 30 minutes.
5. Add the broccoli and cook for an additional 5 minutes.
6. Adjust the seasonings and serve with fresh cilantro sprigs.
   
   

 

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