Green coconut curry broth with snap peas, mushrooms, eggplant, red onion, and tofu over brown rice.
Short History: Modern genetic studies have identified the center of origin of coconuts as being the region between Southwest Asia and Melanesia, where it shows the greatest genetic diversity. Their cultivation and spread were closely tied to the early migrations of the Austronesian peoples who carried coconuts as canoe plants to islands they settled. The use of genetic studies of the coconut have also proved that there was pre-Columbian contact between Austronesian and South American people – coconuts did not travel to the Americas by floating on the Ocean like previously thought! This curry from TVT will provide you with Vitamin C, antioxidants, fiber, and more!
Reheating Instructions: Warm in a small pan over medium heat
“Your curries never disappoint. I enjoy the subtle differences in flavors and ingredients but same amazing and satisfying experience.” – M Cathy Ma. from Phoenix
“I have to admit green curry on the menu was part of why I signed up and this did not disappoint. So good!” – Cathy St. From Phoenix
“Life changing plate of deliciousness. Might have been my favorite meal so far.” – Heather St. from Cave Creek