Ingredients
- 1 ½ cups jasmine rice
- 1 ½ limes
- 1 ½ (10 oz) bags shredded carrots
- 1 ½ (8 oz) pkgs sugar snap peas
- 67 ½ ml Thai curry paste, green
- 24 oz veggie ground, plant based
- extra virgin olive oil
- salt
- soy sauce
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