Coconut Curry Noodz
Ingredients
- 5 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp @thaikitchen thai red curry paste
- 1 can coconut milk
- 2 limes, juiced
- 2 tbsp @bragglivefoodproducts liquid aminos
- 1 tbsp @wholesomesweet agave
- 2 tbsp fenugreek leaves (optional)
- 2 tbsp chili garlic paste
- 1 tsp turmeric
- miraclenoodles spaghetti, drained and rinsed
- cilantro, chopped
- cashews, chopped
Preparation
Heat 1 tsp coconut oil in a small sauce pan over medium heat. Add in garlic and ginger and sauté until fragrant
Stir in red chili paste until fragrant. Add in coconut milk, lime juice, aminos, agave, and seasonings. Let simmer for 20 minutes. Season to taste. If thicker sauce is desired (??♀️) stir in the arrowroot powder mixed with warm water slowly to thicken
Heat 2 tsp coconut oil in a large cast iron skillet or wok, and sauté tofu over medium high heat for 3-4 min. Add in veggies and noodz and sauté for another 3-4 min. Pour in sauce and add cilantro
Serve hot garnished with chopped cashews and lime wedges