Ingredients
1 Coconut milk 13 oz
4 ounce Peanut butter
2 tablespoon olive oil
3 tablespoon Thai red curry
1/2 pound bean sprounts, washed and cleaned
1/2 sweet onion, cut into 1/2’’ pieces
1/2 napa cabage,washed and cut into 1/2 inch pieces
1 tofu firm cut into 1/2 inch pieces
1 tablespoon soy sauce
1 lime, juced
12 peanuts, roasted garnish
1 carrots, shredded for garnish
1 cup cooked rice
1 basil for garnish
Preparation
Blend cocont milk and peanut butter until smooth. Seat aside
Pour oil into a pan and heat over med-high heat. Add curry paste and saute for 2-3 minutes. Pour the coconut milk mixture into the curry paste, cook and stir for 2-3 minutes.
Add bean sprounts, onion, cabbage, tofu and sou sauce to the sauce, bring themixture to a boil. reduce heat and simmer; cook 5 to 10 minutes. taste for seasoning.
Pour lime juice over the dish and garnish with basil, peanuts and carrot. Serve the curry with rice, or noddles.
