Last weekend my boyfriend and I went to Sun Valley, Idaho and had the most amazing time! I have been to Sun Valley many times but there was something really special about this trip. We went mountain biking, my boyfriend went speed flying (a crazy hobby that is all his, not mine. I just like to watch) a couple times and we just wandered around the town taking in all the sights. We went in a store that had a knit sweater for sale for over $1000! The sales woman took one look at us and somehow knew we weren’t serious shoppers. Whatever.
We took some pictures while we were there. He has a fancy camera, I have an iPhone. Here is a fancy iPhone picture.
Unfortunately, I came home to a very sick little Lilly pug. I rushed her to the vet and they didn’t really even know what was wrong with her. She had some sort of any infection. She was soooo skinny, wouldn’t eat and had the saddest little look on her face. I couldn’t stop crying long enough to even take a picture of her.
But don’t worry, she is better now! Thank goodness for antibiotics! She spent a couple days in the hospital and is now on the mend.
Here she is when I brought her home. So exhausted, she made a nest in a pile of clean blankets that were warm out of the dryer.
Today she is almost back to her normal self. The vet gave her special food and said that was all she could have for the next week. No kale for Lilly. You try to tell her that because she doesn’t listen to me!
Ok, the curry…so original, I know. I have just been loving curry on this cleanse because it fills me up and I in no way feel like I am depriving myself. This curry is a little simpler to make than the red curry and my boyfriend said he liked it more. So…WINNING! I had to pack all my food with me when I went to Sun Valley and this was one I brought with me. That is cleanse dedication! Feel free to throw other vegetables in here as you wish. I will be putting a zucchini in my next batch!
2 packages tofu, cubed and cooked
1 can coconut milk (I used the full fat kind but feel free to use light)
1 cup vegetable broth
1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
1/2 pound French green beans, cut into 1 inch pieces
1/2 teaspoon ground ginger
4 teaspoons minced garlic
2 tablespoons green curry paste
Salt to taste
Crushed red pepper flakes to taste
Cook the tofu and set it aside.
In a large frying pan or wok heat the oil on medium heat. Add the garlic, bell pepper, onion and green beans and cook for about 5 minutes. Add the ginger and crushed red pepper, cook for about 1 more minute.
While the vegetables cook, combine the coconut milk, broth and curry paste in a bowl. Pour over the vegetables, add the tofu and cook for about 5 more minutes.
Serve over warm brown rice.
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[…] this week. Breakfast: “Thin Mint” protein shake Snack sometimes: a grapefruit Lunch: Green Curry Dinner: Salad made of leafy greens, black beans, brown rice and topped with Creamy Cilantro Lime […]