Thai Red Curry by feastr

Ingredients

• 1 Bell pepper, yellow (~ 4.9 oz)
• ½ Carrot (~ 1.7 oz)
• 1 Garlic clove (~ 0.1 oz)
• 2.8 oz Sugar snap peas
• 3 leaves of Thai basil (~ 0.1 oz)
• 1 tsp Agave syrup
• 3.5 oz Baby Corn, canned
• 2⁄3 cup Coconut milk
• 2 tsp Soy sauce, light
• 2.1 oz Tofu
• ½ cup Jasmine rice
• 1 Tbsp Coconut oil
• 3 ⁠½ Tbsp Water
• 2 tsp Curry paste, red