After this yellow coconut curry recipe, you'll be a tofu believer!
|2 Tbsp BBF Organic Virgin Coconut Oil||
|1 cup red onion, finely chopped|
|2 Tbsp garlic, minced|
|2 Tbsp ginger, minced|
|2 tsp minced crushed red pepper flakes|
|2 Tbsp curry powder|
|2 cups low-fat coconut milk|
|1 cup red bell pepper, chopped|
|1 cup carrots|
|2 lbs tofu|
|2 cups broccoli|
|freshly ground pepper|
|2 Tbsp fish sauce|
|1/4 cup thai basil leaves, roughly chopped|
1. In a large wok heat oil on medium heat for a few minutes.
2. Add onion and cook for about 2 to 3 minutes, until onion becomes translucent.
3. Add garlic and ginger and cook for about 1 to 2 minutes. Stir in red pepper flakes and curry. Add coconut milk and stir until smooth.
4. Bring to a light boil and add shrimp. Cook for several minutes until shrimp turn pink. Lower heat and add salt, pepper and fish sauce.
5. Taste and add more fish sauce and spices if desired. Remove from heat, top with basil and serve over rice or quinoa.
CALORIES 323 • FAT 16G • PROTEIN 32G • CARBS 15G • FIBER 4G • SERVES 6