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Before you jump to Spicy Green Curry with Tofu recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already are aware that the body requires a heart that is strong and healthy. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy also. You already know that exercising regularly and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, however, that some specific foods are terrific for improving the health of your heart? In this article, you will learn which foods are great for your heart.
Know that fish is one of the heartiest meats you can consume. You already know this since, by now, you’ve likely been told to consume fish at least a couple of times a week. This is especially true for those whose hearts are not in good shape. Fish is loaded with Omega 3’s which work to process cholesterol and transform it into healthy energy. Try eating fish in at least two meals each week.
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We hope you got insight from reading it, now let’s go back to spicy green curry with tofu recipe. To make spicy green curry with tofu you only need 12 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Spicy Green Curry with Tofu:
- You need 1 Tbsp Canola Oil
- Prepare 1/2 Cup Green Curry Paste
- Take 3 Cups Japanese Eggplant (Cut into 1in pieces)
- Provide 1 Cup Shelled Edamame
- Provide 1 Cup Canned Chickpeas (Rinsed and Drained)
- Provide 3 Cups Green Beans (Trimmed and Halved)
- Use 2-12 oz Blocks Firm Tofu (Cut into cubes)
- You need 2.5 Cups Unsweetened Coconut Milk
- Provide 1/4 Cup Brown Sugar
- Prepare 2 Tbsp Fish Sauce
- Prepare 4 Red Thai Chili Peppers (Sliced)
- You need 1 Cup Fresh Cilantro
Instructions to make Spicy Green Curry with Tofu:
- In a large pot over medium-high heat, add the oil and curry paste. Cook, stirring often, until fragrant. About 3-5 minutes.
- Add the Eggplant, stir well, add 1 Cup water. Reduce heat to medium, cover, and cook until eggplant is just tender. About 10 minutes.
- Add the edamame, chickpeas, and green beans. Cover and cook until the green beans are tender. About 10 minutes.
- Add the tofu, coconut milk, brown sugar, fish sauce,and chiles. Summer, uncovered, until slightly thickened. About 20 minutes.
- Season to taste with salt. Cook until the curry is thickened. About 10 minutes. Serve topped with Cilantro.
- 679 Calories, 27g protein, 53g carbs (10g fiber), 41 g fat.
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