Directions:
- Combine the oil and 1/4 cup of the coconut cream in a wok. Simmer until the oil separates, ~5 minutes.
- Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant.
- Add the palm sugar, soy sauces, ginger, and tofu. Cook a few minutes, then add the tamarind water and remaining coconut cream.
- Bring to a boil and stir in the basil leaves. Remove from the heat.
- Pour crushed cashews over the dish and serve on rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 701.06 Kcal (2935 kJ) | ||
| Calories from fat | 362.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.26g | 62% | |
|---|---|---|---|
| Sodium | 458.8mg | 19% | |
| Potassium | 417.81mg | 9% | |
| Total Carbs | 75.54g | 25% | |
| Sugars | 67.06g | 268% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 15.38g | 31% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 3.7mg | 21% | |
| Calcium | 177.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 273.13 Kcal (1144 kJ) | ||
| Calories from fat | 141.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.69g | 62% | |
|---|---|---|---|
| Sodium | 178.74mg | 19% | |
| Potassium | 162.77mg | 9% | |
| Total Carbs | 29.43g | 25% | |
| Sugars | 26.13g | 268% | |
| Dietary Fiber | 0.32g | 3% | |
| Protein | 5.99g | 31% | |
| Vitamin C | 1.2mg | 5% | |
| Iron | 1.4mg | 21% | |
| Calcium | 69.3mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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