Thursday, April 11, 2013

Thai Coconut Curry

I love Thai food, particularly curry.  It's just so flavorful and hearty, yet at the same time, somehow still light and healthy. I always feel pretty great after eating a big bowl of curry, instead of feeling groggy and heavy like I do after most hearty meals.  What I love most about curry is that it is so flexible.  You can play around with the spices, use whatever vegetables are in season, and add in whatever protein you have on hand.  Furthermore, you can dress it up with garnishes if you are feeling fancy, or keep it simple if your are feeling lazy.  I do recommend you have Sriracha Sauce nearby if you like your curry to have an extra kick.

Thai Coconut Curry
*Recipe Adapted from Chocolate-Covered Katie*
Serves 5-6

1/2 Eggplant, diced
1 Tbsp Coconut or Canola Oil
1 Onion, sliced
1 Red Bell Pepper, sliced
8 oz Mushrooms, sliced
14 oz Can Light Coconut Milk
2 Cups Chicken Broth
1/2 to 3/4 Cup (depending on preference) Natural Peanut Butter
2 Tbsp Soy Sauce
3 Tbsp Red Curry Paste
1 Tbsp Fish Sauce
1 tsp Powdered Ginger
1/4 tsp Salt
2-4 Tbsp (depending on preference) Brown Sugar
1 Block of Tofu, drained, pressed, and diced 
Serve on your choice of Rice, Spaghetti Squash, or Noodles
Optional Garnishes: Sriracha Sauce, Lime Wedges, Chopped Cilantro, Peanuts


1. Place diced eggplant in a colander in the sink, and generously salt.  Let sit for 45 minutes and then rinse with water to remove the salt. Pat dry and set aside.

2. Heat a large and deep pan to medium-high heat.  Add the oil, and then the onions, bell pepper, and mushrooms. Saute for 5 minutes, or until softened. 

3.  Stir in the coconut milk, broth, peanut butter, soy sauce, curry paste, fish sauce, ginger, salt, and sugar.  Add in diced eggplant and tofu.  Bring to a boil, and then turn the heat down to a simmer.  Let cook for 15-20 minutes, stirring occasionally.

4.  Serve on top of rice, spaghetti squash, or noodles. Garnish with cilantro, peanuts, and lime wedges if you desire.  As always, have some Sriracha Sauce on hand if you feel you want more heat.

Serving Size: 1/5th of the Sauce, Tofu, & Veggies
Calories: 280
Fat: 12
Carbs: 31
Protein: 16


* You can sub out the tofu for chicken or some other type of meat. Or leave it out altogether, and just have a veggie curry.

* You can sub vegetable broth for the chicken broth to make vegan.

* You can really use any vegetables you want in this curry.  I just went with some of my favorites. Next time I'll probably try to squeeze some broccoli in there.

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