Yesterday I had a fridge full of veggies and a serious craving for a green thai curry. No idea whatsoever where that came from, or why, but given that I am off to London for almost a week this afternoon (meh), and really didn't want to cart said veggies up with me, I saw it as a perfect opportunity to actually cook for once. So I invited 2 good friends over for dinner, whacked some Viognier in the fridge, and thought about how to create a veggie green thai curry that would be good for me, good for CR and good to eat.
Obviously not complicated. I knew I had no intention of using coconut milk; I'd have just fretted about the saturated fat, even in a lite brand, and I don't even really like coconut anyway. But obviously the paste needed to be lightened somewhat... So in the end I "fried" spring onion, sliced red pepper, garlic and mushrooms in water, added this Green Thai curry paste, more water, thickened the mixture with cornflour, and marinated tofu in it for an hour or so (I'd cut the tofu into squares and grilled it beforehand). Then I steamed broccoli, green beans, the kernals from one ear of fresh corn, zucchini and summer squash, stirred all that into the sauce with some more curry paste and water (I probably used about 75g of paste all in), and when it was all heated through I added 150g of fat free Greek Yoghurt. I made a dish of spinach, chard and savoy cabbage, steamed and then stir-fried in 1tsp olive oil with chilli, garlic and spring onion, on the side. Lots of coriander and lime zest for garnish. Chicken and rice for my friends.
Yummy. Craving satisfied, 3 of us well-fed, and still leftovers for my lunch today. Uncrunched in CoM, unfortunately, but it's veggies and protein and nothing else. It could have been nothing less than nutritious, and just so what I wanted. Nothing else would have done. Very strange!