Nutritional Info:
Calories: 318Kcal, Protein: 12g, Fibre: 2.1g, Carbohydrates: 9.1g, Fat: 27.1g
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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Ingredients
- 2 Bell peppers cut into strips (red & green)
- 1 450 gm Tofu pack cut into cubes
- 425 gm Canned coconut milk (full fat)
- 1 Stalk of lemongrass cut into 3 pieces
- 1 tsp Thai curry paste
- 1 Clove garlic
- 1 tbsp tomato paste
- 1 tbsp Almond Butter
- 1/4 cup Soy sauce
- 1 Thumb sized piece of ginger , peeled
- 2 tsp Chilli flakes
- 2 tbsp Coconut Oil
Ingredients
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Instructions
- Take a pan, add coconut oil and bring it to medium heat.
- Now mince ginger and garlic and add them to the pan. Also add bell pepper strips and lemongrass pieces. Stir them for 30 seconds.
- Then add coconut milk and chilli flakes and stir again.
- Add soy sauce, tomato paste, thai curry paste, and almond butter and stir for 1 min.
- Now add tofu cubes and cook for 5-10 min or until the sauce thickens.
- Finally, Keto Vegan Thai Curry is ready. Garnish with chopped coriander and onions.
Summary
Recipe Name
Keto Vegan Thai Curry
Author Name
InstaFitness
Published On
Preparation Time
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Average Rating
Based on 30 Review(s)