Thai food at home

These spice pastes from Thai Kitchen are truly awesome, I picked up Red Curry and Green Curry paste, and I am hooked! Just mix 1-2 spoonfuls with a 14 oz can of coconut milk in a saucepan. Add in vegetables, chicken, seafood or beef of your choosing. (Or just veggies and tofu for a vegetarian entree.) How easy is that? 

I love that I didn’t have to buy 10 new strange ingredients that I couldn’t use for anything else, just one tiny jar that sits in the fridge after opening. You can get the Thai Kitchen curry pastes and the coconut milk in regular grocery stores, just look in the Asian or International Foods aisle. Best of all, the curry pastes are flavored with herbs like lime, ginger and chilis, not sugar, fat and chemicals. They’re low in calories, and an inexpensive healthy way to break out of some kitchen boredom. 

(I recommend going with LIGHT coconut milk if you want to keep the calories low)

Here’s what I put together last night:

2 spoonfuls green curry paste

1 can light coconut milk

1 10-oz box frozen peas

2 chopped tomatoes

1 lb shrimp

Just heat the curry paste and milk in a large pan, and stir it until the paste is dissolved. Add the vegetables and protein you choose, and simmer it about 10 minutes. Serve it hot! Makes about 3-4 servings.

It was delicious, I can’t wait for

 lunch today to hit the leftovers!