Yield 4 Servings
Free of: gluten and top 8 allergens.
There's no denying that meals just taste better in a bowl. This amazing Thai sauce was adapted from a recipe from InHarvest Chef, Coleen Connelly.
Sauce
1 cup canned "light" coconut milk
1 tbsp Thai red curry paste
1/3 cup creamy sunflower butter
1 tbsp coconut aminos (see recipe notes)
3 tbsp pure maple syrup
1 tbsp minced garlic
1 tbsp minced fresh ginger
1 tsp corn starch
Bowl
8 ounces diced white or cremini mushrooms, approximately 2 cups
3/4 cup red bell pepper, cored, thinly sliced and cut crosswise into 1-inch strips
1 cup chopped zucchini
1-1/2 cups diced fresh pineapple (see recipe notes)
3 tbsp water
2 cups cooked sorghum
1 cup diced carrots, steamed (see recipe notes)
Courses Mains
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/thai-sorghum-bowl/