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Thai Red Curry with Tofu and Mixed Vegetables

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by Chase Evans

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Chef Chase combines the zippy tang of a Thai-inspired red curry with protein-packed tofu and a variety of colorful and healthy vegetables including broccoli, onion, celery, carrots, green and red bell peppers. Topped with fresh herbs like Thai basil and cilantro and served over nutty brown rice, this hearty curry is sure to please any palate.

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Nutritional facts

Protein

19g

Carbs

86g

Calories

760

Fat

38g

Ingredients

Canola and Olive Oil Blend, Sriracha, Carrots, Tofu, Celery, Broccoli , Black Pepper, Thai Basil, Cilantro, Garlic, Onion, Kosher Salt, Shallot, Light Brown Sugar, Coconut Milk, Lime, Green Onion, Ginger, Green Bell Pepper, Brown Rice, Red Curry Paste, Red Bell Pepper, Sweet Chili Sauce, Soy Sauce

Reviews

4.1

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Based on 155 reviews

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Nicole Haywood · 04/22/25

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About Chase Evans

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Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.

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