Kitchen Matters by Pamela Salzman

Author:Pamela Salzman
Language: eng
Format: epub
Tags: Cooking / Specific Ingredients / Natural Foods, Cooking / Methods / General
Publisher: Da Capo Press
Published: 2017-06-12T16:00:00+00:00

1. Puree all the sauce ingredients plus 2 tablespoons of water in a blender until smooth. Will keep for 4 days in the fridge.

Thai Red Curry Bowl

VEGAN, DF, GF ADAPTABLE

Any grain or legume or Cauliflower Rice (here)

Roasted or steamed broccoli, carrots, onions, mushrooms, asparagus, winter squash, avocado, cilantro

THAI RED CURRY SAUCE

½ (14-ounce) can culinary coconut milk

½ to 1 tablespoon red curry paste

½ tablespoon shoyu (not GF), tamari, or coconut aminos

½ tablespoon pure Grade A or B maple syrup

Freshly squeezed lime juice

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