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Mike's Organic Curry Love Curry Paste Yellow Thai -- 2.8 oz


Mike's Organic Curry Love Curry Paste Yellow Thai
  • Our price: $4.99


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Mike's Organic Curry Love Curry Paste Yellow Thai -- 2.8 oz

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Mike's Organic Curry Love Curry Paste Yellow Thai Description

  • This is the Good Stuff
  • Made in Small Batches in Thailand
  • Mildly Spicy • Lightly Salted
  • GMO Free • USDA Organic
  • Nut Free • Soy Free
  • Vegan
  • Gluten Free • Dairy Free
  • Palm Oil Free
  • No Preservatives
  • Halal Certified
  • No Trans Fats • No MSG

We're in love with this Curry... If a perfect Yellow Curry exists. This is it. We were obsessed with finding the Perfect Combination of Lemongrass, galangal, Garlic, Turmeric and Spice and what we ended up with is nothing short of Scrumptious. It's so good your mouth will water and so good for you. Nothing artificial ever. Only pure Organic ingredients that you would find in a Tropical Paradise. Perfection Indeed.

 

Made in small batches in Thailand, Medium Spicy, Lightly Salted, Vegan, Sugar Free, Organic Certified, GMO Free, Gluten Free, Dairy Free.


Directions

Easily create a delicious Thai curry at home in just 10 minutes. Simply slow fry the paste with coconut oil, add coconut milk or coconut cream and your choice of protein. It's a quick and satisfying culinary experience that'll leave your guests wanting more.

 

Preparation: Open pouch, empty into pot, add one can of coconut milk, add protein or veggies and heat through.

 

Refrigerate after opening and use within 14 days.

Free Of
GMOs, sugar, nuts, soy, gluten, dairy, palm oil, preservatives, trans fats, MSG, animal ingredients.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: (20 g)
Servings per Container: 4
Amount Per Serving% Daily Value
Calories30
Total Fat2.5 g3%
   Saturated Fat2 g10%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium370 mg16%
Total Carbohydrate3 g1%
Dietary Fiber0 g0%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein0 g
Vitamin D0 mcg0%
Calcium10 mg0%
Iron0.5 mg2%
Potassium60 mg2%
Other Ingredients: Curry powder*, shallots*, lemongrass*, galangal*, garlic*, sea salt, rice bran oil*, dried red chili*, coriander leaf*, kaffir lime peel*.
*Organic.

Processed in a facility that also produces shellfish, nuts, tree nuts, soybeans. We take extreme measures to ensure that none of those allergens get into our products.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Tofu Curry

[vc_row][vc_column][vc_column_text]Craving a curry night that's totally tofu-tastic? This recipe is your golden ticket to flavor town. Get ready for flash-fried crispy tofu along with carrots and plentiful spinach covered in a creamy coconut curry sauce. It's like a hug in a bowl – trust us, your taste buds will thank you.

Tofu Curry With Spinach Over Brown Rice in Simple Bowl

Tofu Curry

  • 2 cups brown rice
  • 4 Tbsp. avocado oil (divided)
  • 14 oz. organic tofu
  • 3/4 tsp. garlic salt (divided)
  • 2 carrots (chopped into 1-inch pieces)
  • 1 small yellow onion (diced)
  • 2 tsp. crushed garlic
  • 2 cups spinach
  • 2 Tbsp. yellow curry paste
  • 1 can (13.5 oz.) coconut milk ( )
  • 1-1/2 Tbsp. SunButter Sunflower Butter
  • 1/4 tsp. turmeric
  • 1-2 Tbsp. coconut sugar (optional)
  1. Cook rice per package instructions.
  2. Place tofu on paper towel; press and dab to remove excess moisture. Slice into bite-sized cubes.
  3. In saucepan over high heat, heat 1-2 tablespoons avocado oil. Add tofu and ½ teaspoon garlic salt and flash fry 3-4 minutes on each side, until golden brown. Set aside.
  4. In saucepan over medium heat, heat 1-2 tablespoons oil. Add carrots, onion, garlic and ¼ teaspoon garlic salt and stir fry 4 minutes until carrots start to become tender.
  5. To saucepan with vegetables, add curry paste and stir fry 2 minutes. Add coconut milk, SunButter, turmeric and coconut sugar. Bring to boil; reduce heat to simmer, add spinach and cook until wilted.
  6. Add rice to serving bowls. Pour curry sauce mixture into each bowl and top with tofu.

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