lightening up: thai green curry with vegetables

We had ourselves a little weigh-in today at the gym for the first time since pre-holidays and it wasn’t awesome.  I guess the extreme food-fest during Christmas wasn’t helped by the alcohol, fast food and pizza from this past weekend.  Oops!  By the way, amazing discovery, we were at Bobby’s Tavern on Saturday and it was midnight, the kitchen was closed and we were starving.  It turns out you can get Domino’s pizza delivered right there to the pub!  I am such a terrible junk-eating influence on Rock.

Anyway,  I’ll never be able to bring myself to go on a diet but we also don’t wanna be chunky monkeys.   I also need to toss in some healthy meals and salads every now and again since it’s only a matter of time before I want something deep-fried.  So tonight I decided to make a healthy/healthier Thai green curry using using a bunch of veggies and substituting some of the coconut milk with water.  (Canned ‘lite’ coconut milk has always bothered me since it’s just watered down coconut milk.  What a rip.)

Serves 2:

1 red pepper  /  1 zucchini  /  ~100 g of sugar peas  (with the ends snipped off)  /  1 tbsp canola oil  /  1 tbsp sesame oil  /  1 half can of coconut milk  /  1 lime

for the curry paste:  2 stalks lemongrass  /  4 trimmed green onions  /  2 – 3 green chiles (depending on how spicy you want it.  Thai green chiles or jalapenos should work since I don’t actually know which one I ended up getting)  /  4 cloves garlic  / 1 bunch of cilantro  /  1 piece of ginger (about the size of your thumb)  /  1 tsp coriander seeds  /  3 tbsp soy sauce  /  1 tbsp fish sauce

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For the curry paste, slice the chiles length-wise and de-seed them.  I used gloves because the last time I handled chiles without gloves and then took out my contact lenses later that night, my eyes burned something fierce.  Peel and chop up the garlic and ginger and then, with 3/4 of the cilantro and the rest of the ingredients for the curry paste, blend it all up using a hand blender or a food processor until quite smooth.

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Chop up the zucchini and slice the red pepper into strips.  Heat up the canola and sesame oil in a wok over medium to medium-high heat and add the zucchini, red pepper, and the curry paste.  Stir-fry for a couple of minutes and then add the sugar peas, the half can of coconut milk, and half a can of water.  Cook for a few minutes, take off the heat and squeeze in the lime.  Top with some of the remaining cilantro and serve with jasmine rice.

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Rock says that it was surprisingly spicy with just 2 chili peppers but he really liked this dish.  I think that, once you’ve got all the ingredients in tow, this is a a really quick and easy meal to make that tastes good and you don’t have to feel guilty about eating.

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