Some Like It Hot.

I am officially a Thai food junkie.  I'm not alone with this obsession as Adam enjoys it, too.  Although I'm certain not as much as I do!  While Adam was away at Creighton University Medical Center in Omaha, NE this January, I experimented with a South Beach Diet friendly version of Thai Green Curry.  TGC is by far my favorite dish so perfecting it at home is a dream come true.  Making it SBD friendly is just an added bonus :)

Thai Green Curry (Adapted from the SBD Quick & Easy Cookbook)

Ingredients:
*1 bunch spinach (about a 1/2 pound) -- I actually used 1/4 pound spinach & 1/4 pound fresh basil.  Fresh basil is expensive so spinach works as a nice filler to save some money.
*2 teaspoons canola oil
*1 small onion, roughly chopped
*1 can light coconut milk
*1/4 cup low sodium chicken broth (vegetable broth is good too)
*1 tablespoon green curry paste (to taste, I usually double this amount as I like it SPICEY!) -- the Thai Kitchen brand is good.  Remember that this is supposed to be a quick version...making your own green curry paste is not an option if you are looking for a quick recipe to satisfy your craving!
*1/4 teaspoon sea salt (again to taste)
*1 1/2 pounds chicken breast, pork, or beef sliced into thin strips -- you can use whatever kind of meat you like...even tofu is yummy!
*1 eggplant cut into 1 inch cubes -- alternatively if you don't have an eggplant lying around and you need TGC stat, just use up any veggies you have in your fridge or freezer.  Bell peppers, asparagus, broccolli, carrots, pea pods, edamame, and cauliflower all work deliciously well!
*2 tablespoons fresh lime juice (or more to taste)

Directions:
Cut tough stems from spinach/basil; submerge in cold water and rinse thoroughly to remove any dirt.

Heat oil in a large straight-sided skillet or wok over medium-high heat.  Add onion and cook, stirring often, until softened, about 5 minutes.  Stir in coconut milk, broth, curry paste and salt to taste; bring to a boil, reduce heat, and simmer for 8 minutes.

Add meat/tofu and eggplant/veggies; bring to a low boil, then reduce to a simmer and cook, stirring occasionally, until meat is cooked through and veggies are tender, about 8 minutes.  Add spinach/basil, stir, and cook 1 minute more until greens are wilted.  Stir in lime juice and serve.

I served this over more veggies for phase 1.  You could also use brown, jasmine, or basmati rice for a phase 2 meal.

If you don't care about the SBD then just make it and eat it :)

Verdict:  Easiest, tastiest homemade curry I've found.  I'm lazy and don't really enjoy cooking but this really hit the spot with very little effort.  Again though, in my opinion the more curry paste the better!  1 tablespoon leaves me wanting.

Stay tuned for more Thai take-out recipes you can enjoy at home!