The Recipe:
(I tried to find a recipe for this online, but finally just decided to be creative)
Peanut Green Curry with Basmati Rice
What you need:
Organic Basmati Rice (we just happened to have this, my mom sent it home with us at Christmas, brown rice would work just fine)
2-3 tbsp Green curry paste (depending on your spice level)
1 15 oz can Coconut milk
4 carrots (chopped)
3 celery stalks (chopped)
4 mushrooms
1 c broccoli
1/2 medium onion
1 package firm tofu (chopped into 1/2 inch cubes)
1 tbsp garlic
2 tbsp olive oil
1 tbsp peanut butter
1 tsp coriander
Prepare rice in rice cooker or as directed on packaging. Saute onions and garlic in olive oil. Add additional vegetables, adding tofu last. In a medium sized pot on medium heat, pour in coconut milk, green curry paste and coriander. Stir until well combined. Add tbsp of peanut butter (can add more depending on how much peanut taste you'd like). Stir until combined. Pour curry sauce on top of vegetables. Top rice with veggies and serve.
SO GOOD! This makes 4-5 servings depending on how much you eat. It's also great leftover (because I'm eating it now!). I suppose you could also use red curry paste if you'd like. I'm very sad (and very sorry) that I do not have a picture of this. We made it after I got home from jump rope class and I was starving so no time for pics!
Note: Coconut milk is not the healthiest thing in the world (12 g saturated fat) so remember to eat (or drink) in moderation.
