Curry Spiced Carrots
You can never have too many hor d'oeuvre recipes, so give Curry Spiced Carrots a try. This gluten free,
Thai Coconut Curry Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- Indian
- Asian
- soup
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 can coconut milk (I don't recommend using light)
- 2 cans 'worth of water
- 2 tablespoons red curry paste
- 1 tablespoon fresh minced ginger, or ginger paste
- 1 cup heaping fresh snow peas
- 1 cup string beans, cut in half
- 1 large carrot, diced
- Small handful of Thai basil leaves, left whole
- 1/4 cup lime juice, or more to taste
- 1 tablespoon low-sodium soy sauce
- A few 1 tablespoones of sesame oil
- of chili powder
- 1 pound firm tofu, lightly pressed and cubed
- 1/2 teaspoon salt, or more to taste
- 1 red bell pepper, cut into strips (for garnish)
- Freshly ground black pepper (for garnish)
Instructions
Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
Whisk until both are well-incorporated.
Add tofu. Cover and simmer a few more minutes.
Garnish with bell pepper strips and freshly ground black pepper.
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