CrossFit East Bay Rest Day 090511: CrossKitchen Recipe - Thai Curry
I work in Downtown Berkeley, where healthy lunch options are...well, they aren't, really. At least, not by my peculiar standards of health. So in the past couple years I've gotten in the habit of making one or two "big pot" meals a week, things that are 1) relatively easy, 2) relative flexible, 3) good and 4) big. Big enough to provide lunch leftovers for me and Rebecca for a day or two, at any rate. Not only does this give us healthy lunches, but it saves quite a bit of money, too. Everybody wins! (Well, except the languishing local restaurants, but that's tough noogies. If someone opens a reasonably-priced paleo eatery, I will patronize it.)
This thai curry is one of my long-time standards. It's incredibly flexible, so never gets old, and it makes a massive amount of food. There's not really a recipe, per se, since it often relies on what I have in the fridge, but here are some guidelines.
Ingredients:
This thai curry is one of my long-time standards. It's incredibly flexible, so never gets old, and it makes a massive amount of food. There's not really a recipe, per se, since it often relies on what I have in the fridge, but here are some guidelines.
Protein: Chicken, turkey, beef, pork or tofu - whatever floats your boat. About 20 oz or so, however you like it. If you go the tofu route, I like Trader Joe's High-protein extra firm - it doesn't fall apart, which is key.
Curry
- One can of coconut milk (full fat preferred)
- A cup of broth
- 1 tbsp cornstarch
- 2 tbsp fish sauce (preferred) or soy sauce
- 1-2 tbsp Thai Kitchen Red or Green Curry Paste, or a couple spoonfuls of yellow curry powder
- 1/2-3/4 cup peanut butter (optional - I combine this with the red curry)
- A few leaves of fresh basil, if you have it, or 1 tbsp dried basil if you don't
- A teaspoon or two of brown sugar (optional, but worth it)
- One onion, finely sliced
- I always use a bag of TJ's broccoli, to which I may add some combination of the following:
- A head of cauliflower
- Baby carrots
- A bag of spinach
- Half a bag of frozen peas
- Zucchini or squash
- Kale, cubed yams, green beans, eggplant... just about anything will work. I use as much as will fill my saucepan without overflowing.
- Cook the protein separately in a skillet until it is done (for tofu, I cube it and fry until brown)
- In a separate, large saucepan, saute the onions (and maybe some garlic) in oil over medium heat until translucent.
- Whisk together the curry ingredients separately (except peanut butter) and add to the onions. If using peanut butter, add it now so the heat will help soften it and mix it in.
- Once the curry sauce is simmering, add the broccoli and any other veggies (except peas). Stir to coat, then cover and let steam a few minutes until the vegetables are tender.
- Add the protein and stir to combine. When almost ready, add the frozen peas and let the heat thaw them.
- Spoon into bowls and top with salted cashews, if you've got 'em.
Makes approximately 6 large servings.
I don't eat much rice, so I just eat this as is - it has a very high stuff-to-curry ratio, so this isn't as soupy as the curries you get in the restaurants tend to be, and the cornstarch thickens it to form a nice coating. The intensity of the flavor depends mostly on how much curry paste you use, so I recommend simmering the curry before you put in the vegetables and gradually add paste until it gets at a level of intensity that you're comfortable with. Or, you could do what I do and just glop a couple spoonfuls in and hope it works out.
Bon Appetit!
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Daniel - Once again, will you just make this for me and bring it over? Thanks man. In return, I'll bust ass to get your wife a real good job.
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I hardly ever think to use cornstarch in my cooking so that's a good addition. I will give it a try next time I make a curry. Thanks!