Thai Coconut Curry
1 pound pasture-raised chicken, cut into bite-sized cubes
1 pound halibut, cut into bite-sized chunks
14 ounces extra-firm tofu, marinated*
1 tablespoon organic sesame oil
(Fat Free Version: sauté in vegetable stock)
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
8 ounces mushrooms, quartered
1 teaspoon low-sodium tamari sauce
3 tablespoons prepared green curry paste
2 cups canned unsweetened coconut milk
(Fat Free Version: 2 cups of plain, unsweetened almond milk with a 1 teaspoon coconut extract)
1/2 teaspoon Sriracha sauce
2 tablespoons maple syrup
Zest and juice of 1 lime
1 cup green beans
1 cup kale or spinach, chopped
1/2 red bell pepper, in large dice
Basil and/or cilantro leaves, for garnish
Brown rice or cauli-rice, for serving
If using chicken or fish, cook completely in a little sesame oil.
If using tofu, combine the marinade ingredients in a medium bowl, then marinate the tofu for an hour. Cut tofu into 1-inch cubes and dry-fry.
Heat oil or stock in a large skillet over medium high heat. Add ginger, shallots, and garlic, and sauté until tender, about 5 minutes. Add mushrooms and sauté until tender, about 5 minutes. Season with low-sodium tamari. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add Sriracha sauce, maple syrup, lime zest and juice. Add tofu cubes, green beans, greens, and red pepper. Simmer until the sauce thickens slightly and the vegetables are tender, 7 to 10 minutes, stirring frequently. Taste and add more tamari, Sriracha, or curry paste, if needed.
Serve warm with brown rice or cauli-rice. Use basil and/or cilantro leaves, for garnish.