Usually when I’m addicted to something there seems to be an unspoken mandate that that something must also be the most expensive/highest calorie/most ostentatious item possible; but, ALAS! I finally like something moderately inexpensive, and healthy…
Without further adue, I introduce:
I’m all for making curry from scratch, it’s a lot easier than people make it out to be, but I must admit, despite the plethora of veggies, it isn’t the healthiest thing to make for dinner. Even if you opt for low fat coconut milk, at just under under $3 (and no possiblity of curdling) Trader Joe’s Thai Red Curry Sauce is officially the viable, healthy option.
Disclaimer: regular recipe for panang curry rings in at just under 600 (yes, SIX HUNDRED) calories per serving, whereas this is a mere 80. So obviously, it doesn’t taste just like what you’re used to ordering at your favorite thai spot, but the ease at which you can make this dish, and the lack of guilt you will feel at the gym the next day should be reason enough, but i digress…
Any vegetables you want (I used broccoli, asparagus, onion, tomato and mushrooms)
Chicken (however much you want)
Low-sodium soy sauce
Dash of fish sauce (optional)
Cut fat off of chicken. Add kosher salt, pepper (red & black if you dare) to each side, and a dash of soy sauce.
Allow to marinate and come to room temp while you chop veggies.
Heat pan to medium heat, add one swirl of extra virgin and however much garlic you like – cook until fragrant
In pan, add dash fish sauce and onions (brussel sprouts, whatever takes longest of your veggies)
Add chicken, broccoli, asparagus, mushrooms, and two dashes of low sodium soy sauce, and 3+ tablespoons of Trader Joe’s Curry Sauce, and sriracha if you need that kick, allow veggies to cook in sauce to desired doneness.
Optional: Remove chicken and shred, adding back to pan
Serve over brown rice!