Some Thai green curry tonight. Nothing of a fancy recipe. Pretty quick and flavorful. Cooked some diced onion and sautéed it with some mushrooms until the onion becomes translucent. Added in some fresh minced ginger
garlic
diced carrots
and 3 tbsp Thai green curry paste
then sautéd until fragrant. Tossed in tofu
sweet potato
and 1 can light coconut milk. Bring mixture to a boil
reduce to a simmer and add in 1 tbsp soy sauce and 1 tbsp maple syrup. Simmer for about 15-20 minutes until sweet potato is softened and mixture thickens slightly. Once fully cooked
stir in greens of choice (I went with collards) and cilantro and serve with brown rice