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Mean, Green, Weekday Curry

I have a full time job and unfortunately it’s not writing this blog. It is quite normal that I will walk in my door after 7pm without an idea for dinner. I often find myself whipping together something quick with whatever I have in my fridge or pantry on these late nights.  You see, even if it’s late or if I’m tired I still feel the need to make a home cooked meal.  Maybe it was the way I was raised as we rarely ate fast food growing up.  Or maybe it’s because I feel the need to justify the amount of money I spend at the grocery store.  I’m not too sure why I do it, but I highly recommend it, especially with all of the quick to cook food out there.

On this particular evening my husband requested some sort of stir-fry and what I am calling Mean, Green, Weekday Curry is what I came up with. Coconut Milk and Green Curry Paste make up the base of this dish – what’s easier than opening a few cans?  I also found these awesome, Vegan Chow Mein Noodles at CostCo which are already pre-cooked – simple!  This dish is Mean because it’s spicy, it’s Green with veggies & curry and it can be easily made on a Weekday because it’s super quick.  My husband really enjoyed this one because it wasn’t the typical soupy curry, not mention all the spice he enjoys.

So, for all the workaholics out there, keep these ingredients on hand and do yourself a favor, eat in once in awhile.

Mean, Green, Weekday Curry

Serves 4

2 cans Thai brand Lite Coconut Milk
2 tablespoons Thai brand Green Curry Paste
1 package Firm Tofu (pressed and cut into cubes)
5 Green Onions, chopped
3 Serrano Peppers, chopped with seeds
4 cups Broccoli, chopped
2-3 handfuls of fresh Spinach
1 cup firmly packed Thai Basil Leaves
3 packages pre-cooked Vegan Chow Mein Noodles

  1. Combine Coconut Milk with Green Curry Paste in a large wok. Heat on medium for 5 minutes or until milk is simmering.
  2. Add chopped tofu to the curry, cover and cook for 5 minutes.
  3. Turn heat to medium-low and add Green Onion, Serrano Peppers and broccoli. Cover and cook for an additional 5 minutes.
  4. Toss in the spinach and Thai basil leaves together, mix with other ingredients until slightly wilted (this shouldn’t take long).
  5. Add pre-cooked noodles, mix well into curry, cover and allow the noodles to heat through (approximately 3 minutes).
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