Green Two-Protein Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 190.6
- Total Fat: 11.2 g
- Cholesterol: 26.8 mg
- Sodium: 150.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 3.6 g
- Protein: 13.6 g
View full nutritional breakdown of Green Two-Protein Curry calories by ingredient
Introduction
Two Protein Green Curry - a fantastic, spicy meal with chicken, tofu, loads of greens and homemade green curry paste. Rice or noodles is a must! Two Protein Green Curry - a fantastic, spicy meal with chicken, tofu, loads of greens and homemade green curry paste. Rice or noodles is a must!Number of Servings: 8
Ingredients
-
1 tbsp coconut oil
⅓ cup homemade (or good quality storebought) green curry paste
½ tsp chili flakes (optional)
½ tbsp freshly grated ginger
Zest of 1 lime
1 large onion, sliced into half moons
1 tsp kosher salt
1 red bell pepper, julienned
½ pound zucchini
1 15 oz can cut baby corn, drained
12 oz extra firm tofu, cubed
1 cup low-sodium chicken broth
8 oz cooked, cubed chicken thighs
12 oz cleaned hearty greens (I used a mix of cabbage, beet greens and kale)
1 (14 oz) can coconut milk
¼ cup sorrel
¼ cup fresh basil leaves
¼ cup lemon balm
Directions
Heat oil in a heavy bottomed pot over medium heat.
Add the curry paste, chili flakes, ginger and lime zest and cook until fragrant - about 2 minutes.
Add the onion and salt and cook, stirring, until onion is soft, about 3 minutes.
Add the red pepper, zucchini, baby corn and tofu, stir to combine.
Cook 3 minutes, until pepper begins to soften.
Add chicken stock and bring to a boil.
Reduce heat to low and simmer 10 minutes.
Add chicken, greens and coconut milk and simmer until greens are cooked, about 5 minutes.
Stir in herbs and serve.
Serving Size: Makes 8 servings with rice
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Add the curry paste, chili flakes, ginger and lime zest and cook until fragrant - about 2 minutes.
Add the onion and salt and cook, stirring, until onion is soft, about 3 minutes.
Add the red pepper, zucchini, baby corn and tofu, stir to combine.
Cook 3 minutes, until pepper begins to soften.
Add chicken stock and bring to a boil.
Reduce heat to low and simmer 10 minutes.
Add chicken, greens and coconut milk and simmer until greens are cooked, about 5 minutes.
Stir in herbs and serve.
Serving Size: Makes 8 servings with rice
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.