I’ve always been such a huge fan of Thai curry, but I’m always seeking new ways to cook my own healthier version. Restaurant curry always tastes so good, but it’s also often packed with a ridiculous amount of oil and fat. So, here ya have it: my spin on a super light, low-fat healthy thai red coconut curry. Best part: SO GOOD!
Estimated Time: 30 minutes
Ingredients (serves 3):
- Light, Extra Firm Tofu: 12 oz, chopped
- Asparagus: 1 bunch, chopped
- Cilantro: 1/4 cup, chopped finely
- Light Coconut Milk: 8 oz (half can)
- Thai Red Curry Paste: 1.5 tbsp
- Cooking Spray: 1 spray
- Optional: Red Chili Pepper Flakes: 1/2 tsp
- Optional: Red Cayenne Powder: 1 tsp
Chop up the tofu and asparagus into bite-size pieces. *Don’t forget to chop off the ends of the asparagus! Next, spray a skillet or wok with cooking spray and heat up the pan on medium/high heat. Begin cooking the tofu first for about 5-10 minutes or until the edges are seared. Add in the asparagus and continue cooking for another 5 minutes. In a separate cup, mix and stir together the light coconut milk, red curry paste and cilantro – add that in next. If you’re looking for something a bit more spicy, add in the pepper flakes and cayenne powder as well. Reduce the heat to low and continue to simmer for about 5 more minutes.
Serve immediately with a side of brown rice, quinoa or shredded lettuce. And let’s not forget our favorite last minute friend: Sriracha sauce is always a great addition to the mix as well.