A Thai red curry with Tri-color Bell Peppers, Rainbow Carrots, Sweet Potatoes, Zucchini, Seared Tofu, garnished with Lemongrass.
Short History: There are tons of variations of curry around the world, with each culture changing the recipe slightly to make it their own. The world’s largest curry was made in Singapore in 2015 by the Indian Chefs and Culinary Association during the Suvai celebration – it weighed 33,838.9 pounds! The largest naan bread was made in 2016 in Toronto, Canada, weighing in at 70lbs, by Loblaw Companies Limited. The hottest curry in the world measures 1.5 million ratings on the Scoville Scale! This curry by the Vegan Taste gives you a great source of antioxidants, potassium, vitamin C and K, folate, and more!
Reheating Instructions: Warm over medium heat in a pot or wok, or microwave on high for 2 mins.
“To be honest, sometimes I wonder how Jason seriously nails every international cuisine… so talented!” – Mara Fu. from Tempe
“This dish has moved right up the inside lane to become an absolute favorite! I’ll travel across the valley to your restaurant for this dish!” – Katrin Ne. from Scottsdale
“”This was super flavorful, and I enjoyed every bite.” – Pamela We. from Sun City West