Tuesday 02.10.15
Let’s do Thai today.
Panang Curry (Gluten Free / Dairy Free)
INGREDIENTS:
2 tablespoons coconut oil
2 tablespoons chopped garlic
1 teaspoon grated ginger
2 tablespoons curry paste
2 cans coconut milk (13.5 oz. each)
1 tablespoon palm sugar (or brown sugar)
1 tablespoon reduced sodium soy sauce (tamari for gluten-free)
1½ tablespoons lime juice
¼ cup roasted and unsalted cashews
1 cup chopped white mushrooms
1 cup chopped white/yellow onion
4 Thai basil leaves
4 oz. cubed extra firm tofu and/or meat of choice
5 broccoli florets
1 cup red bell pepper
10 snap peas
DIRECTIONS:
1. Heat oil on medium heat in a wok pan
2. Add ginger and garlic and let cook until light brown then stir in curry paste
3. Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high
4. Add the lime juice little by little until it’s just how you like it
5. Add veggies, tofu/meat, and basil leaves and cook until tofu/meat is cooked completely
6. Top with crushed cashews and garnish with Thai basil leaves
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