Yummy Thai Curry with Tofu, Mango, Coconut and Ginger
1/2 pound vegetables (I used baby carrots and sweet potatoes)
2 tablespoons virgin coconut oil (or other oil)
2-3 ounces Thai curry paste (preferably masaman style)
2 tablespoons prepared pad Thai sauce
1-2" piece ginger, shredded
1 (14 ounce) box extra firm tofu
2 teaspoons dry garlic
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons dry cilantro
1/4 teaspoon cardamom, optional
1/4 cup dried or fresh mango, diced
1/2 cup light coconut milk
small handful shredded coconut
2 1/2 cups cooked rice or noodles
1. Steam veggies over low medium heat for 15 minutes. While the veggies are cooking, heat the oil in a pan with curry paste on medium heat for 1-2 minutes.
2. Add pad Thai sauce, ginger and tofu, stirring in for a few more minutes. Add garlic, vinegar, soy sauce, and spices and dried mango over tofu for a few minutes.
3. Stir in coconut milk and coconut, and let dish marinate for 5 minutes on low heat.
4. Dish out noodles or rice, and spoon curry over, and mix.