© 2018 Eddie McNamara

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Light Green Curry with Coconut Milk


I just got back from Vegas…and boy is my stomach bloated. In an attempt to be less disgusting, I’ve been eating vegan and fairly clean for the past week. It feels pretty good, but I really wanted a Thai curry last night. Instead of using a stupid app to get a 1,000+ calorie nightmare, or get takeaway, I did it myself and saved calories and money.


Ingredients: 1 can (13.5oz) Light Coconut Milk 1 T Thai Green Curry Paste (it tastes ‘light’ with this amount. If you want to spice it up, use 2 T) 1 T sugar 1 package rice noodles 1 onion, sliced 2 bell peppers, sliced 8 oz. baked tofu 1 bunch Thai basil or cilantro (some people hate cilantro, I get it. My wife hates Thai basil.) Handful of sliced almonds


Instructions: 1. In a large saucepan, bring the coconut milk to a simmer over medium heat. 2. Stir the curry paste and sugar in. Simmer for 5 minutes while stirring. 3. Meanwhile, bring a pot of salty water to a boil and cook the noodles according to box instructions. 4. Add the onion, pepper, and tofu to the coconut curry. Stir it up to combine. Cover the saucepan, raise the heat a bit until it’s between a simmer and a low boil. Let that cook for 7 minutes, stirring once a minute. Stir the cilantro in 5. Portion your noodles in bowls. Spoon the veg and curry sauce over the noodles. Top with sliced almonds for crunch.

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