So life has been insanely busy lately. I am in the middle of a 30 day yoga challenge, which I thought I'd love but really I can't wait for it to be over. Have you ever done one of them before? It's not the practicing everyday that is driving me nuts, it's the fact that for this particular challenge I need to go to the studio and practice for at least an hour a day. I'm not getting home until 8 PM every weekday which kills my evening by the time I eat and walk Kona. I'm really starting to miss free time and the luxury of watching TV or reading a book.
The challenge has really made meal planning difficult. Meals need to be mass prepared on Sunday to last for the week or they need to super quick to whip up at 8 PM after an hour of hot yoga. I have to be honest there has been a lot of baked fish on the menu this month, especially towards the end of the week. I have however managed to make a few other things, this lovely Thai curry being one of them. The flavor in this dish is amazing, plus its's easy to make and will last for a few days in the fridge. It made for a great packed lunch and was a nice departure from pasta, fish and quinoa bowls.
This curry is super flexible. I cheated and used pre-washed kale, it happened to be on sale this week and really saved on prep time. I love this with tofu and eggplant, but really that is personal preference. Mixed seafood is a great substitute for the tofu as is chopped chicken breast. As for the eggplant, almost any veggie can work here. Frozen Asian blends are great when you are in a time crunch, the same with frozen green beans. Technically this dish is not vegetarian because of the fish sauce, to make it veggie friendly substitute real fish sauce with a home-made vegan version (there are lots of recipes out there). The lime leaves really add to this curry, you can find them at most Asian grocery stores in the produce section. If for some reason you can't find them, you can use lime zest in a pinch, but it's not quiet as good. You'll find the lime leaves a bit tough to chew on, personally I like to remove them before serving.
Spicy Green Curry
1 Block Extra Firm Tofu, Drained and Diced (or 2 cups of mixed seafood or chicken)
2 Cups Coconut Milk
1 TBSP Green Curry Paste
1 Large Eggplant, Diced
1 Cup Kale, Washed and Torn
2 TBSP Fish Sauce
5 Kaffir Lime Leaves
1 TBSP White Sugar
1 TSP Dried Basil
2-4 Cups Cooked White Rice
In a wok add half of the coconut milk and the curry paste. Stir well.
Simmer until a green oil starts floating on the top of the milk.
Add in eggplant and the remainder of the coconut milk.
Simmer until the eggplant is soft.
Add in tofu or cooked meat, kale and basil. Simmer gently until the kale softens. If you are using raw seafood or meat add that in as well as the basil and cook the protein before adding the kale. Otherwise the greens will get overcooked.
Add the fish sauce, lime leaves and sugar. Simmer for another minute.
Serve hot over rice.