In a small bowl combine 1 1/4 cup of light coconut milk, 2 T of soy sauce, 2 tsp of sugar, and a pinch of salt
Place a wok or skillet over medium-high heat
Add 2 T olive oil to wok/skillet and heat for 30 seconds
Add 1 tsp of crushed red pepper flakes, zest of 1 lemon, 1 1/2 T of minced garlic, and 1 1/2 T of Bloom Organics Curry Powder to wok/skillet and stir-fry until fragrant, about 15 seconds
Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add 1/2 cup of chopped fresh basil leaves. Pour into a bowl.
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