<This week is all about international cuisine at our house. We’ve had Mexican and Italian and now we’re moving on to Thai. Later on we’ll get some Asian in there too, and we’ll round it out this week with a really delicious cookies to bring it back home to the States. But right now we’ll try this delicious Thai curry. The downside of curry is the coconut milk. Coconut milk is delicious and essential in curry, but it also causes the whole dish to be hideously high in points +. So, I went back to the drawing board and came up with this version. It’s still higher in points that I was going for, but since the first recipe I had was 12 points + per serving– I’ll take this one. Not only that, it’s gluten free, dairy free and vegan. Don’t be put off by the tofu, when it’s seasoned with the curry sauce, it’s really delicious. Give this a try and you won’t be disappointed.
A vegetarian Thai curry that has been lightened up. It’s still just as delicious and full of flavor.
- Curry Sauce:
- 6 oz light coconut milk
- 8 oz vegetable broth
- 1 Tbsp Thai curry paste
- 2 Tbsp curry powder
- 2 tsp minced fresh ginger
- 3 cloves garlic
- 1 vidalia onion, chopped
- dash cayenne pepper (optional)
- Salt & Pepper
- 1 pkg extra firm tofu, cubed
- 1 cup thinly sliced roasted red peppers
- 1 cup thinly sliced water chestnuts
- 1 cup scallions, chopped
- In a large saucepan, combine the coconut milk, broth and curry paste.
- Bring to a boil and cook for 2 minutes, whisking constantly.
- Add the remaining sauce ingredients and whisk until combined.
- Cook for an additional 5 minutes.
- Gently add the tofu and reduce heat to medium low.
- Cook the tofu, stirring a couple of times (too much stirring will cause it to break apart) for 15 – 20 minutes. The tofu should be well seasoned.
- Add the red peppers and water chestnuts and cook for another 5 minutes.
- Serve the curry hot, garnished with the chopped scallions.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegan
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: Thai
Entire recipe makes 4 servings
Serving size is about 2 cups.
Each serving = 8 Smart Points/8 Points
PER SERVING: 295 calories; 16g fat; 2.6g saturated fat; 25g carbohydrates; 1.7g sugar; 18g protein; 8.3g fiber