Night before NOLA!

The company is leaving on tour tomorrow to New Orleans! I always like to cook the night before I leave on tour because its always nice to have a home cooked meal before traveling where you never know what healthy food options will be available. Plus, it's nice to leave leftovers for my husband while I'm gone! Tonight I adapted a recipe from The Whole Deal magazine from Whole Foods.  Here's the recipe!!

Thai-Style Red Curry 

Ingredients

1 tablespoon canola oil
1 white onion, cut into 11/2-inch chunks*
2 to 3 tablespoons red curry paste
1 (13.5-ounce) can light coconut milk
11/2 cups low-sodium chicken broth
1 bag of Quorn Chik'n Tenders (or 3c. shredded turkey breast)*
6 carrots, chopped
1 (16-ounce) package frozen haricots verts (I used organic ones from Costco)
1 to 2 tablespoons lime juice

Method

Heat oil in a large pot over medium high heat. Add onion and cook, stirring often, until deep golden brown, about 5 minutes. Stir in curry paste and cook for 1 minute more. Whisk in coconut milk and broth, add  and carrots and bring to a boil. Reduce heat to medium low, cover and simmer until carrots are almost tender, 7 to 8 minutes. Uncover, stir in green beans and lime juice and cook until carrots are tender and curry is thickened and hot throughout, 6 to 8 minutes more.

Nutrition

Per serving (about 13oz/359g-wt.): 260 calories (110 from fat), 12g total fat, 5g saturated fat, 55mg cholesterol, 290mg sodium, 16g total carbohydrate (4g dietary fiber, 5g sugar), 22g protein

Tags: Budget, Thai, Asian       *adapted recipe from Whole Foods

Simmering on the stove...

The last of the summer tomatoes from our Topsy Turvy!

The final product!