1. Place the curry paste and ginger in a medium saucepan. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
2. Add the mushrooms, green beans, and carrots to the saucepan and simmer until just tender, 3 to 5 minutes. Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
3. Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
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|Serving Size: 1 Serving (1701g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 430 (74%)|
|Amt Per Serving||% DV|
|Total Fat 47.8g||64 %|
|Saturated Fat 37.6g||188 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 5462.6mg||188 %|
|Potassium 791.1mg||21 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 29.6g|
|Protein 15.5g||22 %|
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Calories per serving: 580
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