Spring veggie bowl with red curry lime sauce from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 177) by Thug Kitchen and Michelle Davis and Matt Holloway

  • toasted sesame oil
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  • green onions
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  • EYB Comments

    Can substitute tamari for soy sauce, any Asian-style hot sauce for Sriracha sauce, and the book's "Sweet citrus marinade" for the book's "Ginger-sesame marinade.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Quick pickled cucumbers and onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tamari for soy sauce, any Asian-style hot sauce for Sriracha sauce, and the book's "Sweet citrus marinade" for the book's "Ginger-sesame marinade.

  • clcorbi on May 13, 2018

    Even with a lot of components, this meal is still fairly quick to throw together and very satisfying. I don't even think it needs to be a spring bowl, either--you could substitute basically any tender veggie you wanted, making this perfect for most seasons. Garnishes really help up the ante here--I also added extra lime juice to the curry sauce to brighten it. Of course, if you aren't vegan, a fried egg is also a really awesome addition to this bowl.

  • Hannaha100 on October 17, 2016

    Totally unseasonal but this was delicious, even without the tofu (which I had left off the shopping list). Used wowbutter for peanut butter and honestly couldn't tell the difference. The lime and salt on the veggies was a complete revelation and will definitely use that again. Sauce too hot for baby but veggies and plain noodles went down well.

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