Wow, I recently had Thai with my besty, I never thought I could bring those flavors into my home – made by me!

This recipe was so simple and super fast, especially because I had Thai Kitchen green curry paste on hand! You gotta try it!

Thai Kitchen Gluten Free Green Curry Paste, 4 oz (Pack of 6)

Give yourself about 20 minutes from start to finish to cook this dish….literally! It’s super quick!

• Chop your favorite veggies
• Sauté the hardest vegetables first for about 4 minutes. I used coconut manna butter in lieu of oil this time!
• Now, quickly marinade your protein. I used tofu, marinated in fish sauce and green jalapeño sriracha – so yummy and the perfect compliment to this spicy dish!
• Next, you want to make the sauce. I used almond milk, coconut manna, the green curry paste and a dash of vegan fish sauce. Bring this to a low boil then simmer and stir frequently. I used about 1 cup of milk and the entire bottle of the curry paste, and about 1/2 tablespoon of the manna just to bring in the coconut flavor.
• Continue to add your veggies to the sauté in order of hardness to ensure they all wont get to soggy. This dish calls for CRISP veggies, turn the heat off a few minutes before you think they are done.
• It’s time now to cook your protein, I sautéed the tofu in the marinade for about 6 minutes.
• In a separate pot steam some seafood mushrooms, we’ll use these in place of the noodles to keep it extra clean! You want to get them to a flimsy noodle texture, about 4 minutes.

• 

• 

• 

• 

• 

• 

• 

• 

• 

Next just plate all of the ingredients and pour a heaping serving of the Thai curry sauce on top. I ate the whole thing and literally licked the plate! 🙂