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