Healthy Thai Red Curry

Thai red curry veggies and tofu over sesame ginger quinoa!

This is a much healthier alternative to grabbing a curry dish at a restaurant.  Rather than consuming boatloads of saturated fat from the coconut milk in the curry paste (ever wonder why it tastes soo good??), I chose to forgo coconut milk altogether, and went with this red curry saucefound in World Market (about 2 grams of fat in an individual serving).

Granted, this isn’t quite as satisfying as the full fat version, but still good!  And zero guilt.  Although, my next green curry Thai dish that I’m craving will have maaybe a teeeny bit of coconut milk, mixed with Almond Breeze’s coconut milk blend.

I bought some brown jasmine rice from Trader Joe’s, which would have been wonderful with this, but then I came across a pre-seasoned packet of sesame ginger quinoa, and decided to go with that instead.  This particular mix was a tad on the salty side.  But still yumz (and more protein!).

Grocery List:

  • Rice or quinoa
  • Olive oil
  • Tofu or meat
  • Red pepper
  • Cayenne pepper
  • Fresh basil
  • Garlic
  • Green onion
  • Broccoli
  • Baby corns
  • Red curry sauce

Before adding the tofu to the skillet with the other veggies,  spread soy sauce or Worcestershire sauce (or just olive/sesame oil) over the pieces (first blot dry with paper towels) and bake in the oven for about 20 minutes, at 350 degrees.  Here’s a nice page on how to make baked tofu…mine never comes out like this though!..prob because I only follow half the steps listed.

After sauteing the garlic and onion, toss the other veggies in for a bit, then pour the sauce over top, along with your tofu and cayenne pepper if you want a bit more spice.  Let simmer for a few minutes.  Serve over rice or quinoa, with a couple of basil leaves.. to be torn up over the dish before eating.

Meant to pick up some fresh ginger. And snap peas.  But since I had allll the other ingredients already, I skipped the trip to the dreaded grocery store.  Already craving more Thai.. the next dish will have the snap peas, ginger, bean sprouts, green pepper, tempeh, cilantro, all coated in a mixture of green curry paste with a smidge of coconut milk, atop a heap of brown jasmine rice mmm.  Ohh and jalapenos.  Omnom.

Andd while on the topic of thai curry dishesthis Thai curry burrito bowl also looks delish!



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