Thai Green Curry

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.

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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.

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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!

Ingredients:
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

Directions:
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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Thai Red Curry with Tofu and Vegetables

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One of the most common questions I get from people when I first tell them I eat a plant based diet is where do you get your protein from?

It’s a valid question for sure. Most people don’t realize plant based foods do contain protein. Plants don’t have as much protein as a slab of meat of course, but plant protein is well used by the human body and best of all, it doesn’t slow our bodies down while trying to digest and absorb it.

The first plant based protein source people think of is…TOFU! Other plant based sources of protein include beans, lentils, quinoa, hemp protein (sold in powder form), tempeh, amaranth, even rice and potatoes have protein.

I am trying to eat more protein these days. So I created a delicious Red Curry just like you would get in a restaraunt. I used bell pepper and French green beans for my vegetables but you can use any veggie you like! Zucchini or broccoli would be especially good. If you like lots of broth with your curry add extra vegetable broth or coconut milk, or better yet, both!

Also, I cook in large quantities. Every Sunday night I make a big batch of something and that’s what I eat for lunch all week. I know that’s not normal. But because I do that I use a very huge skillet. It’s a 5 quart frying pan with tall sides to keep food from spilling out. I got it at TJ Maxx for $25 and it was a great purchase! So if you don’t have a huge frying pan or don’t want to eat the same thing all week, halve this recipe.

Ingredients:
2 blocks extra firm tofu, cubed
8-13 oz coconut milk or light coconut milk
1 cup vegetable broth
1 red bell pepper, seeded and diced
1 cup sliced shallots
1/2 pound French green beans
8 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons Thai red curry paste
2 tablespoons olive oil
2 tablespoons soy sauce or Braggs liquid aminos
30 leaves fresh Thai basil, sliced

Directions:
Preheat your huge skillet over medium. Add a little olive oil and the cubed tofu. Let the tofu sizzle for about 10 minutes, then add the soy sauce or aminos and cook for 10-15 more minutes until the tofu is browned. Move the tofu to a large bowl and set it aside for later.

Add a little more olive oil to the huge pan and return it to medium heat. Add the ginger, garlic, shallots, red pepper and green beans and sauté for about 5 minutes.

While the vegetables cook, mix the coconut milk, broth and curry paste in a bowl. Add the liquid to the vegetables and incorporate the cooked tofu. Cook for about 5 minutes until everything is nice and hot. Add the Thai basil and stir. Serve over brown rice.

This is the red Thai curry paste I used. It also comes in green. I want to try that next!
This is the tofu I buy as well. I don’t “press” it.

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Slice the tofu in 8 sections, like so.

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Then slice it the other way, then cut it in to cubes.

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I mentioned I used Braggs Liquid Aminos instead of Soy Sauce. Even though they have similar ingredients, the Amino Acids haven’t been fermented and it is gluten free. The taste is very similar in my opinion.

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