1/2 tablespoon olive oil (100% organic)
2 teaspoons red curry powder (100% natural)
1.5 tablespoons fish sauce (organic)
1/2 tablespoon brown sugar (organic)
1 pinch pink salt to taste (100% natural)
1 tbs grated/minced ginger (fresh)
1/2 stalk lemongrass (fresh)
¼ cup chopped cilantro (fresh)
1/2 pound tofu
1 tablespoon lime juice (fresh)
Over medium heat
Cook and stir the ginger, lemongrass, and curry powder in the heated oil for 1 minute.
Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes.
After 15 minutes, stir in the coconut milk and tofu
Add lime juice
Cook until coconut milk looks creamy.
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