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Thai Curry Tacos with Coconut Turmeric Sauce (GF, V)

The parade of Thai flavors marching on. This is a really fun, vegan, gluten-free take on traditional tacos. I mean... Thai food and tacos. What fusion could be better?


Source: Le Petit Eats | Serves: 4 | Time: 25 min

Thai Curry Tacos with Coconut Turmeric Sauce (GF, V)

Changes: used onion powder instead of onion; replaced ginger with all spice; skipped lentils; replaced soy sauce with coconut aminos; used prepackaged Asian cole slaw mix for topping; replaced cashews with peanuts for topping


Ingredients


Taco filling

2 tbsp coconut oil

2 garlic cloves minced

1/2 tbsp onion powder

1 tsp allspice

12 oz vegetarian grounds (I used Dr. Praeger's)

¼ cup vegetable broth

1 tbsp coconut aminos

1½ tbsp red or yellow curry paste

S&P, to taste

1 tbsp lime juice


Turmeric Coconut Yogurt

1 can full-fat unsweetened coconut milk chilled overnight

1 1/2 tbsp lemon juice

1/2 tbsp apple cider vinegar

1/2 tsp ground turmeric

Pinch of salt


For Assembly

10 Siete Cassava Flour tortillas

Dole Chopped Asian Sesame kit

Cashews

Cilantro

Sliced jalapeño


Instructions

In a large skillet, heat olive oil over medium heat. Add garlic and cook for one minute.


Add vegetarian grounds, onion powder, allspice, broth, aminos and red curry paste to skillet. Stir to combine and sauté for about 5 minutes or until liquid is absorbed. Season with salt and pepper and squeeze lime juice over taco filling, stirring to combine.


To make the turmeric coconut sauce, skim the thickened cream off from the chilled can of coconut milk and reserve the thinner liquid for another use. Add the lemon juice, vinegar, salt and turmeric. Whisk or process until smooth.


To assemble tacos, warm tortillas and spoon taco filling into each tortilla. Top with assorted toppings.


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