Thai Enchiladas

Difficulty: HOW MUCH LONGER, MOMMY?

Thai curry sauce
1 T coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 T ginger, minced
3 T red curry paste
2 cans coconut milk
2 t tamari
1 t ponzu (optional)
3 T sugar
1/4 t salt
1 kaffir lime leaf

Heat oil in large saucepan.
Sweat onion, garlic, and ginger, then add curry paste and stir.
Add coconut milk, tamari, ponzu, sugar, and salt.
Place kaffir lime leaf in sauce to simmer.
Simmer for 10 minutes, remove leaf, and set aside.

In another saucepan, make filling.

1 T coconut oil
1 small onion, chopped
1 T ginger, minced
1 clove garlic, minced
2 c soy curls, soaked
1/2 c thinly sliced carrot
1/4 c thinly sliced red pepper
1 c unsalted, shelled peanuts, crushed, divided
2 T tamari
Thai basil

Heat oil in saucepan over medium high heat
Stir fry onion, garlic, ginger, carrot, soy curls, tamari and peppers for 3-5 minutes.
Add 3/4 c peanuts, and about 1/2 c of the red curry sauce you've made.
Season with salt and pepper, stir in chopped basil.

Preheat to 375
In a Pyrex baking dish, arrange flour tortillas so they are sitting open like little boats, ready to be filled.
Fill each "boat" with vegetable filling
Close/wrap each boat and flip over in dish, one by one.
Pour curry sauce over, and bake uncovered for about 20 minutes.

Garnish with lime, remaining crushed peanuts, green onion, and basil.