Eat to Live: Thai Peanut Curry

What I love about this Thai curry recipe is that it tastes like authentic Thai take out but with out the massive quantity of oil that you usually find in such fare!  The secret is sauteing your veggies in carrot juice instead of oil!

CLEAN THAI PEANUT CURRY (Adapted from recipe in “Eat to Live” p. 280)

Ingredients:

  • 2 tbsp. minced fresh ginger
  • 4 large garlic cloves, minced
  • 1/4 cup fresh basil chopped
  • 4 tbsp. chunky peanut butter (no-salt added)
  • 2 tbsp. curry powder
  • 2 cups carrot juice
  • 1/2 cup light coconut milk
  • 2 tsp. Bragg’s Liquid Aminos (soy sauce substitute, can be found at Whole Foods)
  • 1 medium red pepper cut into strips
  • 2 cups frozen green beans
  • 1 can baby corn
  • 3 cups skiitake mushrooms sliced
  • 1/2 large egglpant chopped into cubes
  • 1 package firm tofu, cut into cubes
  • 1/4 cup macadamia nuts chopped (for garnish)

Directions:

  1. Place the green beans, mushrooms, peppers, corn and eggplant into a sauce pan and add the 2 cups of carrot juice and the Bragg’s Liquid Aminos.  Bring to a boil.
  2. Add the garlic, basil, ginger and curry powder.  Stir well.
  3. Take off of heat just as vegetables become cooked through.  With a slatted spoon remove the vegetables from the carrot juice and reserve the vegetables in a large pot.  Put the pan back on medium heat.
  4. Add the peanut butter and coconut milk and stir well to combine.
  5. Add the tofu and cook in the curry sauce for about 10 minutes.
  6. Pour the curry and tofu sauce over the vegetables reserved in the large pot.  Stir just to combine (avoid breaking the tofu).
  7. Garnish with chopped nuts and basil leaf.

Check out how many pounds I lost in my first week on the “Eat to Live” 6 week plan!

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Meet Kristen | Hello Nutritarian

Hi, I’m Kristen! I adopted a nutritarian lifestyle over four years ago and have been sharing my experiences ever since. I’ve found that a successful life stems from eating to live and it’s my mission to make this lifestyle doable for everyone who’s ready to end their issues with troubled eating, weight gain and food-related disease! If you make one of my recipes make sure to tag @hellonutritarian on Instagram or Facebook so I can show you some love!

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Comments

    1. Kristen

      Hi Olga! Thank you for all of your recent comments! Yes, you can use any kind of mushroom you have available! I really like to cook with Cremini mushrooms and they would work perfectly with this dish! Please let us know how you like the recipe!

      Reply
  1. bella

    this is the next recipe I will tackle…so far all your nutirtarian recipes have been divine…what has happened since you did the 6 week regimen? surely we would all love an update post…hint, hint

    Reply
    1. Kristen

      Hi Nicole!

      Sorry I didn’t include that! Dr. Fuhrman says it serves 8! The recipe is from p. 280 from “Eat to Live”

      xo, Kristen

      Reply
  2. Vita

    Hi Kristen,
    THANK YOU SO MUCH!!!( For your blog and for being such a support system on this journey we are doing! )

    My question is, is there something else I can use for the lite coconut milk?
    It just seems so over the top fattening or is it ok on the 6 week plan?
    I’m dying to make your recipe,cause I know I’m gonna LOVE it!! ????

    Reply
    1. Kristen

      Hi Vita!

      I’m sure you could substitute some almond milk blended with 1/2 cup of almonds (so you get some fat and richness in there).

      This recipe is straight our of Dr. Fuhrman’s Eat to Live so I haven’t done any substitutions.

      If you don’t have an allergy to coconut milk I would say to just keep the lite milk in there. Especially when you’re focusing on two salads per day!

      Hope you love it as much as I do!

      xo, Kristen

      Reply

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