Thai Green Curry in 20 min or less

How much do I love leftovers? A LOT! On Sundays I cook a batch of something that can hang in the fridge for a couple of days. It saves me when I don’t want to eat out for lunch (which gets expensive) and when I work late and don’t have the time or energy to cook dinner. This week I whipped up something fabulous and wanted to share. Yes, eating well can be fast and yummy!

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Marci’s Thai Green Curry in 20 minutes or less

2 T Olive or Canola Oil
1 bag frozen stir-fry veggies
½# – 1# chicken tenders, shrimp, tofu, or some other protein (bite size)
2 cups brown rice (I used the pre-made kind from Trader Joe’s)
1 Jar of Thai Green Curry (I bought from Trader Joe’s as well, but you can find this just about anywhere)

Pre-heat 1 T olive or canola oil* in medium pan or wok.
Add veggies and cook for 4-5 min, then set aside.
Add another T of oil and protein. Cook until done.
Add the veggies back to the pan along with the thai curry sauce and heat through.
Serve over brown rice and enjoy!

*When cooking in my wok, the temperatures get pretty high. So I use canola oil because the smoke point is higher and you don’t have to worry about the oil burning.

One of the great things about eating Thai food for leftovers is that the flavors get better over time. But be careful, best to eat them within 3-4 days to avoid a tummy ache.

Do you have a recipe that makes great leftovers and easy re-heating? If yes, care to share?! You can send them to marci at marciRD dot com!

Your ethnic food loving dietitian