When I see a thai curry on a menu I just can’t help but indulge myself, though I cringe to think of the hidden fats and salts seeping into me. Needless to say, this has been a dish that’s been on my learn-to-make-healthy list for a while. Using lite coconut milk and drastically cutting the fish sauce, this curry is actually really healthy and totally satisfying!
- 1 can lite coconut milk
- 2 kaffir lime leaves or bay leaves
- 1 large red bell pepper, sliced
- 1 medium red onion, sliced
- 6 spears asparagus, cut into 2″ pieces
- 1/2 large zucchini, halved and sliced
- 1 small can sliced bamboo shoots
- 1 package extra firm tofu
- 40 jumbo shrimp (fresh or frozen)
- 2 tbsp chopped fresh cilantro
- red chili flakes to taste
- 1 shallot
- 3 tbsp minced lemongrass
- 5 cloves garlic
- 1-inch piece ginger
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 1/2 tsp chili powder
- 1/2 tsp tumeric
- 1/2 tsp cumin
- 2 tbsp tomato paste
- 1 tbsp coconut palm sugar (or brown/white sugar)
- 2 tsp fish sauce
- 1/2 lime, juiced
- Place all curry paste ingredients into a food processor and blend until smooth.
- Bring coconut milk, leaves and curry paste to a boil in a large pot.
- Add in all vegetables, tofu and shrimp, cover and let simmer until shrimp are no longer pink, stirring occasionally.
- Remove from heat, serve over steamed rice and garnish with red chili flakes and cilantro. Enjoy!
Makes 4 servings.
Per serving: 351 calories, 20 g carbs (8.5 g sugars), 16 g fat, 32 g protein, 4 g fibre
This was my first time pressing tofu, and wow, am I glad I did! It’s a keeper and has a solid place in my repertoire for when vegetarian friends come for dinner. I know some people aren’t a big fan of tofu’s spongy wet texture, so this is a great way to get away from that while still being able to enjoy the benefits of this inexpensive and lean source of protein. I’d almost describe the pressed tofu as having a chicken texture, in fact it quite looks like a thin strip of chicken when you cut into it.
- 1 package firm tofu
- 2 garlic cloves, pressed
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 lemon, zested
- 1/2 lemon, juiced
- 1/4 tsp cayenne pepper or 1/2 tsp red pepper flakes
- 1/4 cup packed chopped fresh mint
- Cut tofu crosswise into 4 slabs. Firmly blot each slab between paper towel to remove excess water.
- To make marinade, combine all remaining ingredients and mix well.
- Cover tofu on all sides with marinade and place on a plate. Cover with plastic and let sit for at least 30 minutes at room temperature or overnight in the fridge.
- Heat large frying pan on medium-high heat.
- Remove tofu from marinade and press off excess liquid with paper towels. Reserve marinade.
- Arrange tofu flat in frying pan. Cover tofu with another frying pan, weighing upper pan down with a full kettle or large can of tomato sauce or beans.
- Cook for 5 minutes, reduce heat to medium and cook for another 5 until well browned.
- Flip tofu, press and cook until browned, about 7 minutes.
- Place tofu on serving dish. Pour remaining marinade into pan, heat briefly and use it to garnish tofu.
- Serve over rice, quinoa or another grain and enjoy!
Makes 2 servings.
Per serving: 330 calories, 6 g carbs (1 g sugar), 26 g fat (4 g saturated), 22 g protein, 1 g fibre