Recipe for low cost, low calorie Thai Yellow curry with Shiratake Tofu noodles and vegetables*

Posted on May 26, 2009. Filed under: Cooking and Eating | Tags: , , , |

There is a noodle house near where I live that makes a delicious but high calorie yellow curry with thick Shanghai noodles and vegetables. The entree comes in a large bowl and is about $9.00 (before tax and tip).  So I made up my own version of the recipe that is very tasty, healthy, low calorie and low cost  (about the same price as in the restaurant, but you get approximately 6 generous servings.)
1 13.5 oz can lite coconut milk (280 cals for the entire can, .99 cents)
1 T red curry paste  (I use Thai Kitchen – 25 cals/T)
2 T fish sauce
2 large cloves garlic minced
2 T minced ginger
1 can 99% fat free chicken or vegetable stock
1 T vegetable oil (e.g., canola)
1-1.5 lbs boneless breast of chicken cut into bite size pieces (optional if you want to stay vegetarian/vegan)
1 cup of sliced onions/leeks/scallions (your preference)
3 8 oz. packages  Tofu Shirataki noodles, spaghetti or fettucini style (An entire package has only 40 calories. That’s only 20 calories per 4 oz. serving, and it is low carb and vegan.  I bought mine at Whole Foods for $1.39 each.)
2 cups chopped bok choy or baby bok choy (shredded Napa or Chinese cabbage works well too*)
2 cups green beans chopped into bite size pieces
2 cups sliced red, yellow and/or orange pepper
1/2 – 1 tsp crushed red pepper flakes (depending on how much heat you like)
1 large carrot sliced
1 large zucchini sliced
1-2 large sweet potatoes cut into chunks
fresh cilantro/coriander leaves, chopped for garnish/to add on top
* you can add or exchange with almost any vegetable you like that is in season/on sale, e.g., broccoli, cauliflower, yellow summer squash, etc.
Cooking Instructions
1.  If you’re making this with chicken, chop and brown the chicken in 1 T vegetable oil. Then add the onions, garlic, ginger and red pepper flakes and sautee.  I like to make this recipe in a wok.
2.  Add the coconut milk, fish sauce, stock and let simmer.  If you like a little more sweet with your heat, add 1-3 tsp of sweetener to taste  (honey, sugar, agave nectar, splenda, etc.)
3.  Add the root vegetables that need a longer cook time. Then add the other vegetables.
4.  Rinse the tofu noodles very well under cold running water and let drain in a colander.
5.  Add the noodles and let simmer for about 2-3 minutes.
6.  Ladle into serving bowls and top with fresh chopped cilantro/coriander leaves
This recipe makes 6 good size portions at only about 300 calories per satisfying serving.  Enjoy!

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