Thai Coconut Pineapple Curry

Instructions

1. Lightly toast garlic in deep pan.
2. And bell pepper and mushrooms (if fresh), sliced however you want, and cook to desired level of cooked-ness. Some like em’ crunchy, some like em’ soft. It’s up to you.
3. Now add the coconut milk (or coconut manna milk). If it comes from a can, then you will probably have to wait for the solids to melt.
4. Once the coconut is all liquid, sort-of cut in the curry paste. I like to scoop a spoon onto my wooden spatula, and rub it a little at a time into the milk. Start with a heaped tbsp, and add until you’ve reached a level of flavor/spiciness that you desire.
5. Add mushrooms now, if canned. Add sugar to taste. I usually use 1-2 tbs. Now is also the time to add your hemp protein powder. I have used, in the past, up to three heaped tablespoons with minimal impact on taste. It is a great way to add protein to this dish, while avoiding meat or over-processed tofu.
6. Serve over prepared rice, white or brown.
7. OR: If you’d like, you can add a cup or two of coconut milk to make a great soup!