I call this "weeknight" curry because there are about a million things you can do to make this more authentic or better, but frankly when I'm cooking this staple after working for ten hours and an hour long workout, I don't feel like running to the grocery store to pick up a bunch of ingredients. This is a recipe based on things you can keep in your freezer/cabinet for a long time.
If you're running to the store anyways, I'd add fresh basil (preferably Thai basil), fresh cilantro, lemongrass, and you could do fresh veggies although it turns out pretty well with the frozen veggies.
Check out the tasty recipe!
2 cups frozen stir fry vegetables (I prefer bird’s eye’s mix)
½ cup light coconut milk
½ low sodium vegetable broth
1 tbsp Green curry paste
Three thin slices of firm tofu
1 tbsp Sambal oelek
1 clove Garlic, pressed
A few shakes of dried Ginger
A pinch (no more!) of Chinese five spice
Fresh or Dried basil
Fresh or Dried cilantro
Brown rice (cooked)
- Heat a flat pan and spray with cooking spray. Press and drain the tofu, squeezing out as much water as possible between two plates. The blot with a paper towel. Cut into triangle pieces. Cook the tofu on each side until golden brown. I find that chopsticks are the easiest way to flip the pieces over.
- While the tofu is cooking, combine the coconut milk and veggie broth in a wok. Whisk in the green curry paste to taste. I like it spicy so I use around 1 tbsp. Add the garlic, ginger, five spice, basil and cilantro, if using. Whisk in the sambal oelek. Again, I like it spicy so I use about 1 tbsp of this as well.
- Add the frozen veggies. Wait until they are unfrozen and the curry boils (about five minutes). Add the tofu.
- Main Dishes
- Other Asian
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