Coconut milk is yummy and essential in many Thai curry recipes. However it is high in fat (about 80% of its calories from fat), not a protein source, and not in the CEA-HOW food plan for weight loss. This recipe substitutes a faux-coconut milk made from soy milk and alcohol-free coconut seasoning. The recipe makes 1 serving, which equals 1 protein, 2 vegetables, 1 fat, 1 condiment.
- 1 tsp peanut oil
- 1 leek, thinly sliced
- Mixed chopped green, red or yellow bell peppers and serrano chiles. Total leek and peppers should equal 2 cups.
- 2 teaspoons green Thai curry paste (condiment) [1]
- 2 teaspoons alcohol-free Coconut Seasoning [2]
- 1/2 cup minus 1 tablespoon Vegetarian Stock
- 6 ounces firm tofu, sliced into cubes
- 1/2 cup unsweetened soy milk
- Pinch dried cilantro leaves
- Non-stick cooking spray
Sources:
- [1] Generally in the imported foods section of fancier grocery stores, including Whole Foods and Wild Oats.
- [2] I use alcohol-free seasonings from Frontier
In a saucepan, place the tofu and vegetarian stock. Bring to a slow simmer as other ingredients are cooked.
Spray a skillet with non-stick cooking spray. Add peanut oil and heat the skillet over a medium hot burner. When the skillet is hot, add Thai curry paste and saute for about 1 minute. Add leek and saute for about 1 minute. Add peppers and saute for about 2 – 3 minutes, stirring until all ingredients are well mixed.
Pour the vegetarian stock, but not the tofu, into the skillet and cover. Simmer for about 5 -10 minutes, until peppers are just tender. Add tofu, soy milk, and coconut seasoning, and simmer for 2 minutes more or until tofu is heated through. Garnish with dried cilantro flakes.
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