Shrimp & Tofu Red Thai Curry

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!

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INGREDIENTS

  • 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

Curry Paste

  • 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

DIRECTIONS

  • 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!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 351 calories, 20 g carbs (8.5 g sugars), 16 g fat, 32 g protein, 4 g fibre

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Pork Tenderloin Gumbo

Gumbo is pretty healthy as it is, with all those onions, tomatos and other stewed veggies, but I figured why not make it even healthier?! So I cut the sausage and substituted it for some lean pork tenderloin! Though one serving is only 337 calories, I couldn’t even finish my plate with all the spice, super filling veggies and lean protein. Super comforting and super healthy – this is my kind of meal.

INGREDIENTS

  • 1 tsp olive oil
  • 1 lb pork tenderloin, cut into 1″ cubes
  • 2 cups sliced white mushrooms
  • 1/2 cup chopped sweet onion
  • 1 cup chopped celery
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • 1 tsp red chili flakes
  • 1/4 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 large (28 oz) can diced tomatoes
  • 1 can tomato paste
  • 2 cups cubed sweet potatoes
  • 1 cup chopped zucchini
  • 1/4 cup minced cilantro

DIRECTIONS

  • Heat olive oil in large pot. Add pork and stir until cooked on all sides, about 8 minutes.
  • Add mushrooms, celery, onions and garlic. Stir until veggies soften, about 5 minutes.
  • Add tomatoes, tomato paste, ginger, cumin, oregano, chilis, salt and pepper. Bring to a boil then reduce to simmer. Cover and simmer for 45 minutes, stirring occasionally.
  • Add sweet potatoes and zucchini and simmer another 30 minutes, stirring occasionally.
  • Once sweet potatoes are soft, remove from heat, stir in cilantro and serve hot. Enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving: 337 calories, 39 g carbs, 6 g fat, 32 g protein, 8 g fibre