This is one of Craig and I's favorite quick recipes. All you really have to do is cook mushrooms and carrots for a few minutes, add all the other ingredients, heat, and enjoy!
-1 Cup rice
-1 Block tofu / Firm or extra firm, cubed
-1 Jar Thai Kitchen red curry paste
-1 Can coconut milk / Or 25oz light coconut milk
-1 Qt. Veg stock
-3 Heads broccoli
-2 Cups mushrooms / Shiitake, oyster, or crimini
-¼ Cup Braggs liquid aminos to taste
-¼ Cup Coconut aminos
-Basil & cilantro / Optional
-Sriracha or red pepper flakes to taste
Directions: Put on rice to cook.
Put tofu in air fryer at 400° for 15 minutes, or oven for 20-30.
Sauté mushrooms & carrots for 3-4 minutes (if using crimini add at end.)
Add the coconut and liquid aminos, red curry paste, veg stock, coconut milk.
Once simmering, add crimini mushrooms & green veg — broccoli, peas, green beans, etc. and cook for about 10 minutes, or until tender.
Add lime juice last.
Serve with rice, top with basil & cilantro.
This recipe makes 4-5 servings, and is pretty fool proof. Just don't over cook your vegetables, and add more coconut aminos, soy sauce, or lime juice if it the flavor is missing something. If you love ginger like I do, a little added ginger is great.