soo since i cant find a vegan thai curry place with decent service and that is acutally vegan..i’ve mastered it on my own!!
- Sauteed Firm Tofu
- Red Bell Pepper
- Zuchini Squash
- Green Beans
- 2 cans Organic Thai Kitchen coconut Milk
- Thai Kitchen Green Curry Paste (they say use 1 tbsp/1 can I ended up using like way more like almost the entire jar because we love it strong)
- Red Pepper Flakes
- Lemon Pepper
took maybe 1 1/2 to get it all ready and cook and OMG it was amazing!!!!
*thai kitchen brand clearly marks their items as “vegan” on the labels and is reasonably priced!!*