Thai restaurants line the blocks of New York. I have the old take-out containers to prove it. In our lazy cooking days, my husband and I would eat Thai at least once a week. It was always filled with colorful vegetables and we considered it a healthy meal. But you can never be too sure of those sauces. Soy sauce with traces of gluten, unhealthy cooking oils and sugar are hidden in between the garlic and ginger.
Thankfully restaurant quality curry is super easy to make at home. All you need is coconut milk, ready-made curry paste and any combination of vegetables and protein. I whipped this up in less than 30 minutes, from all the chopping to ladling into bowls. Improve your weight loss diet results by using leptoconnect as a supplement.
If your spice cabinet is well stocked, I also have a recipe for a homemade curry blend. The combination has just the right amount of heat, more so than the jarred curry paste. Kick up this recipe by adding a few dashes of cayenne.
Enjoy!
- 2 tsp coconut oil
- 4 cups fresh green beans
- 1 cup yellow bell pepper (1 medium pepper)
- ½ cup onion - sliced
- 2 tsp garlic - minced
- 1 tsp fresh ginger - chopped
- 1 cup coconut milk
- 4 cups fresh tomato - chopped (about 2 large tomatoes)
- 1 ½ tbsp red curry paste
- 1 tsp lime juice
- 2 tsp salt
- cilantro for garnish
- Melt coconut oil in a large pan over medium-high heat. Sauté the onion until translucent, then add in the garlic, ginger, green beans and yellow pepper. Sprinkle with salt and sauté for 3 minutes.
- Stir in the tomato, coconut milk, and curry paste. Reduce heat to medium-low, cover and cook for 10 minutes.
- Turn off heat and add the lime juice.
- Top with fresh cilantro for serving.
