Refrigerate in an airtight container for up to three days.
One serving is approximately 1/2 cups.
Extra lime wedges, cilantro, green onion, coconut aminos, or hot sauce.
This recipe was created using Thai Kitchen Red Curry Paste. Brands of curry paste may differ so start with less curry paste and adjust to taste if needed.
Serve it With
Rice, quinoa or cauliflower rice.