Red Thai Curry | Recipes | Dr. Weil's Healthy Kitchen

Ingredients

• 2 tablespoons grapeseed oil
• 1 tablespoon minced peeled ginger
• 3 garlic cloves, pressed and allowed to sit for 10 minutes
• 1 1/2 tablespoons Thai red curry paste
• 2 carrots, peeled and sliced on the bias
• 1 small Yukon gold potato, diced into 1/2-inch cubes
• 1 red bell pepper, seeded and diced into 1/2-inch pieces
• 2 (16-ounce) cans light coconut milk
• 2 tablespoons fish sauce
• 1 pound broccoli florets
• 8 ounces extra-firm tofu, cut into 3/4-inch cubes
• 2 teaspoons grated lime zest
• 1 tablespoon lime juice
• 1/2 teaspoon grade B maple syrup
• 4 scallions, white and light green parts only, thinly sliced on the bias
• 1/4 cup packed fresh cilantro leaves, coarsely chopped
• Lime wedges