Thai inspired green curry paste
When we have a weight loss goal, we need quick, nourishing recipes that are satisfying and tasty while also being low in calories.
One of my favorite recipes to make that checks off all of these boxes is a Thai inspired curry. You can adjust the veggies and protein that you put into it for your goals.
If you want to gain muscle you can add in more high protein options like:
- tofu
- edamame beans
- tempeh
- beans
- lentils
- seitan
- mange tout
- peas
If your goal is healthy fat loss then you can add in lots of calorie dilute veggies like the ones listed below. Coconut milk from a can is higher in fat and more calorie dense than other foods. Instead for a weight loss meal I would use the coconut milk you find in cartons (where you find alpro or oatly). Or if you want a protein boost you could even use soya milk instead too.
- cauliflower
- broccoli
- courgette
- peppers
- Leafy greens like pak choi, kale, spinach or chard
*For weight loss make sure you add a whole starchy carbohydrate along side the curry. Carbohydrates are your BEST FRIEND when you want to lose weight. They keep you full and satisfied. When you opt for a whole option then they also contain a lot of fiber that feeds your good gut microbes and help tell your brain that you are full (hello natures natural ozempic!)
You can easily grab a paste in the supermarket – just watch out for fish sauce if you’re looking for a vegan option. But I also love these freezer friendly thai paste cubes. You can make a big batch, freeze into cubes and have at the ready to go. Just pop into your veggies and protein as you stir fry them and you have a beautiful homemade (so no added nasties) tasting curry!
Here is the recipe:
Ingredients:
- Juice & zest of 1 lime
- 2 small shallots
- 6 small cloves of garlic
- 4-6 finger chilies
- 1 regular green chili pepper
- 2 stalks lemon grass
- 1 big bunch coriander including stems
- 1 bunch thai basil
- 1 thumb size chunk of ginger
Method:
- Remove the stalks & seeds (unless you want the extra heat) from the chilis, remove the skins from the shallot & garlic.
- Add all the ingredients into a blender & pulse until a chunky paste has been made. You can add a little water as you go to get the blender going.
- Alternatively you can use a pestle mortar. It may take a while and you’ll need some strong arms!
- (if not using right away)Transfer the paste into an ice cube tray & freeze. Use one “block” per serving.
