Thai Green Curry

THAI GREEN CURRY

May 9, 2013 By The Fitness Recipes 1 Comment

Note:I made the recipe without rice. Normally it is served with rice.  If you add rice you can easily adjust thenutritional facts.

Ingredients (3 servings):25 g (2 tbsp) of green curry paste25 g (2tbsp) of fish sauce (if you don’t fancy fish sauce you can always substitute it by using a bit salt)Sweetener, I used stevia (instead of 2 tbsp of cane sugar)20 g (1.5 tbsp) oil (I used sesame oil, it is nice and soft and it gives you the real Thai flavor)3 small pieces of lemon grass (sereh)about 40 gr  fresh coriander1 small zucchini (about 250 gr)0.5 eggplant/aubergine (about 200 gr)150 ml coconut milk (natural, unsweetened)300 gr beef (you can change this in to chicken if you want)

Directions:Slice the beef in thin slices, about  1 cm (1/2 – 1/3 of an inch) thick.Cut the zucchini and egg plant in to cubes.Halve the lemon grass in length.Heat up a saute pan (you can use a wok if want to) and ad the sesame oil.  Add the green curry paste. (I used Mae Ploy green curry paste which i found in the local Asian store).When fragrant add the coconut milk. Stir until there is a green oil film on top of the coconut milk.Add the lemon grass and the beef, continue cooking for about 3 min.Reduce the heat to medium.  Flavor with the sweetener and fish sauce. (I prefer the fish sauce but if you don’t like it you can add salt to flavor).Wash and chop the coriander. Don’t only use the leave but cut up the small stems as well. They pack the most flavor.When the mixture returns to a boil add the zucchini, eggplant and the chopped coriander.Cook until eggplants and zucchini’s are ready (a few minutes)

Nutritional facts (1 serving):Energy: 345 calProtein: 31.4 gCarbohydrates: 10 g (sugar 5 g)Fat: 20 g (saturated 10 g = mct’s – coconut = good)Fiber: 4.5 g