RED COCONUT CURRY STIR FRY (Honeygrow dupe!) | Sokos Kitchen
RED COCONUT CURRY STIR FRY (Honeygrow dupe!)
15 mins prepServes 1
This recipe is a savory Red Coconut Curry Stir Fry created for the @bigtreefarmsbali Summer Cooking Club, highlighting their fair trade, regenerative organic, and refined sugar-free Coconut Aminos and Golden Coconut Sugar. It's designed to be a 'Honeygrow dupe' and combines all the coconut elements for a flavorful dish.
First, prep all ingredients for the stir fry. Dice ¼ cup each of pineapple, broccoli florets, shredded carrot, and extra firm tofu. Cook 1 serving of rice noodles according to package directions, then drain and set aside. Next, whisk together the sauce ingredients: 2 tablespoons of Coconut Aminos, 1 tablespoon of Golden Coconut Sugar, 2 teaspoons of red curry paste, 2 tablespoons of full fat coconut milk, 1 clove of minced garlic, and a pinch of salt. Once everything is prepped, heat a wok to medium heat with 1 tablespoon of coconut oil. Add in the diced tofu and veggies (pineapple, broccoli, carrot) and pan fry for about 2-3 minutes, or until the tofu is golden and crispy. Then, add the cooked rice noodles and pan fry for 1 minute. Finally, stir in the prepared sauce and pan fry for another minute, allowing the sauce to coat everything. Serve immediately, topped with sliced jalapeno and fresh cilantro.
