We held our March event last night, and this meal was a hit! Our guest chef cooked a healthy, quick, two pot vegetarian meal packed with protein and vegetables! And we all left with full belly’s and left overs.
I didn’t take pictures last night, but I snapped a few of the leftovers I just
2 cans of coconut cream/milk
1/2 can or jar of red curry paste (can purchase at Kroger, Walmart, or an international store)
2 potatoes (or sweet potatoes)
8 oz of sliced mushrooms
1 red bell pepper
1 green bell pepper
4 leaves of basil
2 stocks of celery
1 small white onion
1 branch of ginger
1 small box of Tofu (could substitute for chicken, or for additional veggies)
2 tablespoons of soy sauce
1 pinch of garlic powder
1 pinch of sugar
Salt and pepper to taste
Red chili flakes to taste (for additional spice)
- In a large pot, combine coconut milk, a half of cup of water, soy sauce, salt, and red curry paste on high heat.
- Dice your vegetables and Tofo
- After the cream is boiling, add the vegetables (except basil) and Tofo to the pot and turn down to medium heat for about 15 minutes.
- Serve over Jasmine or Brown rice.