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Crazy For Coconut Curry.

Thai Coconut Curry With Tofu & Veggies.


Thai take-out is a guilty pleasure of mine and I absolutely love Thai coconut curry. Despite my love for it, I rarely eat it since take-out can be a bit greasy and isn’t really the healthiest option when you’re watching your weight. So, in order to avoid the guilt and satisfy my craving, I decided to make a healthy Thai coconut curry myself. I used minimal oil and light coconut milk to cut down on calories and fat. I made it using tofu but you could also substitute the tofu with chicken, shrimp or beef. I served it with coconut-cilantro-lime brown rice from Monday’s post, but you could also serve with rice noodles or just eat it on its own. It’s just as tasty as any Thai take-out and it is much, much healthier!

Serves ~5.


  • 1 14-oz package plain firm tofu, cut into bite-sized cubes
  • 3 cups broccolini, chopped
  • 1 small eggplant, diced
  • 1 cup sugar snap peas
  • 1 red bell pepper, sliced
  • 1 large handful of fresh basil, chopped
  • 4 cups light coconut milk (Thai Kitchen brand is gluten free)
  • 2 tbsp red curry paste (Thai Kitchen brand is gluten free)
  • 2 tbsp ground ginger
  • 1 tbsp minced garlic
  • 2 tbsp Sriracha sauce
  • 2 limes, juiced
  • 5 tbsp olive oil
  • garlic salt

Begin by making the coconut curry sauce. Put the coconut milk in a large pot on medium heat. Once the coconut milk has warmed, stir in the curry paste, ground ginger and Sriracha sauce. Add in the lime juice and a dash of garlic salt and use a whisk to combine the ingredients. Put the sauce on low heat while you prepare the vegetables.

Heat 2 tbsp of olive oil on medium heat in a large pan and add in the garlic, broccolini, eggplant, sugar snap peas and red pepper. Sauté the vegetables for ~8 minutes, stirring often. Pour the coconut curry sauce into the pan with the vegetables. Keep the heat fairly low, so it’s at a simmer.

While your vegetables are simmering, heat 3 tbsp of olive oil in a non-stick pan on high heat. Once the oil is hot, place the tofu into the pan. Make sure to add in the tofu gently so the oil doesn’t splatter. Cook the tofu on each side for about 5 minutes, or until the tofu has lightly browned on each side.

After your tofu has browned, add it into the pot with the vegetables and coconut curry sauce. Stir well to combine all of the ingredients.







Coconut-Cilantro-Lime Brown Rice.

Brown Rice With Coconut Milk, Cilantro & Lime.


This is a fun and easy way to jazz up brown rice. The coconut milk adds a subtle creaminess to the rice while the cilantro and lime add a zesty burst of flavor. Try this recipe the next time you make rice – you won’t regret it!

Makes 6 cups of rice.


  • 2 cups dry brown rice (I used a brown rice medley from Trader Joe’s)
  • 2 cups light coconut milk
  • 2 cups water
  • 1 tbsp olive oil
  • 2 limes, juiced
  • 1 large handful of fresh cilantro, chopped
  • garlic salt

Add the coconut milk, water and olive oil into a medium pot on the stove and bring to a boil. Once the liquid is boiling, add in the rice and reduce the heat to a simmer. Put a lid on the pot and continue to simmer for ~30 minutes or until the liquid has been absorbed by the rice. Add in the lime juice, cilantro and a generous dash of garlic salt and stir well.