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Ingredients
US|METRIC
- 1/3 cup coconut milk
- 1 teaspoon red curry paste
- 1 teaspoon fish sauce (omit if vegan, add extra soy sauce at the end if necessary, to taste)
- 1 teaspoon soy sauce (use tamari if gluten free)
- 1/2 lime (reserve the other ½ lime to squeeze juice on at the end)
- 1 teaspoon agave
- 1/8 teaspoon Sriracha (to taste)
- 3 tablespoons water (if needed, to thin it out)
- 1/2 cup cucumber (chopped)
- 1/2 cup red pepper (chopped)
- 1/2 cup edamame (cooked)
- 1/2 cup tofu (cubed,, baked, if you prefer, see method below)
- 1/4 cup scallions (sliced, white and green parts)
- 1/2 cup basil leaves (chopped, thai basil if you have it, I just had regular basil)
- 5 mint leaves (chopped)
- 1 cup arugula (or other salad greens)
- 1 cup rice noodles (cooked, optional)
- 1/4 cup cashews (toasted & chopped, optional)
- 1/4 cup coconut flakes (toasted, optional)
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NutritionView More
380Calories
Sodium12% DV290mg
Fat26% DV17g
Protein20% DV10g
Carbs17% DV50g
Fiber20% DV5g
| Calories380Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium290mg12% |
| Potassium430mg12% |
| Protein10g20% |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber5g20% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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