I saw this recipe come across my Facebook feed and knew I had to try it. I was not disappointed!
The original recipe is from Olives for Dinner, one of my favorite blogs I follow.
I only changed a couple minor things: I left out the Thai Chiles (which left it moderately spicy as opposed to very spicy). I used a Tbsp of agave instead of brown sugar. And I used 1 can of coconut milk instead of the 2/3 cup. I did add steamed broccoli to the whole thing, it was amazing! Served with a side of vegan spring rolls.