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! original/traditional recipe Ingredients 2 cups frozen stir fry vegetables (I prefer bird’s eye’s mix) Optional; Directions Serves 1
Weeknight Green Curry
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)
2 cups frozen stir fry vegetables (I prefer bird’s eye’s mix)
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