Sweet-Hot Green Curry with Plantains, Peas, and Carrots
Ingredients
- 1 shallots large
- 2 plantains large
- 1 cup peas fresh or frozen (130 g)
- 2 carrots large
- 1 bell peppers red
- 14.5 ounces coconut milk light or regular
- 1-4 tbsp curry paste (Thai green) recipe above
- 1 tbsp olive oil (extra virgin) grapeseed oil
- 1 tbsp fish sauce vegan or regular
- 1 tbsp Bragg's liquid aminos (or tamari)
- 1 handful basil leaves (fresh) Thai basil preferred
- 1 handful cashews toasted, chopped
Instructions
- Put 1 C. of brown or white jasmine rice on to cook.
- Thaw peas in a colander if frozen.
- Peel the shallot, slice in half, and finely mince. Heat the oil in a heavy saucepan or large sauté pan.
- Peel the shallot, slice in half, and finely mince. Heat the oil in a heavy saucepan or large sauté pan.
- Add the shallot and begin to sauté. Add the curry paste and fry until it releases lovely aromas.
- Scrub the carrots, then cut on the diagonal into thin disks or half-moons. Add to the pan.
- Remove the skins from the plantains and dice into small cubes. Add to the pan and cook until golden brown.
- Remove the core, ribs, and seeds from the bell pepper and cut into medium dice. Add to the pan.
- Add the coconut milk, peas, Bragg's or soy sauce, fish sauce, and basil and stir to mix thoroughly. Bring just to a boil, then turn the heat down a bit (it should just barely be bubbling) and simmer for 10 minutes until the vegetables are tender. Serve over rice, garnished with chopped toasted cashews.
Notes
Per serving:
- 239 calories
- 11 g fat
- 5 g saturated fat
- 2 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 630 mg sodium
- 504 mg potassium
- 33 g carbohydrate
- 4 g fiber
- 14 g sugars
- 6 g protein
- 7 Weight Watchers Points Plus