| 1 | clove | garlic, finely minced | ||
| 1½ | tablespoon | maple syrup | ||
| 1 | teaspoon | soy sauce | ||
| dash | chili flakes | |||
| 1 | Thai chili, chopped | |||
| 3 | tablespoons | lime, juiced | ||
salt | ||||
|
This makes more than one serving. In a bowl, combine everything. Save in jar for future use.
| 20 | chilies | |||
| 1 | medium | galangal | ||
| 4 | lemongrass, white parts | |||
| 1 | thumb | turmeric | ||
| 1 | head | garlic | ||
| 13 | shallots | |||
| 1 | handful | curry leaves | ||
avocado oil | ||||
salt | ||||
sugar | ||||
tamarind juice | ||||
|
This makes more than one serving. In a blender, add everything but salt, sugar, and tamarind juice. Blend with enough avocado oil to get it going until paste consistency.
In a heated pan, add 2T of avocado oil and pour in blended chilies over low-med heat until oil separates.
Season with salt, sugar, and tamarind juice. Continue cooking until color turns dark red. Save it in a jar and refrigerate for longer shelf life.
| ½ | cup | coconut milk | ||
| ¾ | cup | water | ||
| few | Thai lime leaves, thinly sliced | |||
| 1 | teaspoon | coriander powder |
In a pan, pour in
coconut milk and water to cook for a few seconds.
Add the rest of the ingredients with 1T of sambal, 2T of fish sauce.
| ½ | block | firm tofu, drained and cut into preferred shape | ||
zucchini | ||||
carrots | ||||
bell peppers | ||||
red onion |
In a heated pan, fry tofu until golden brown.
Add everything into curry and cook until sauce thickens and vegetables are cooked through.
salt | ||||
coconut sugar |
About 1 minute in med-high heat. Season with salt and coconut sugar. Serve warm with your favorite grain.