Healthy Cook-Up with Dr. Soski: Episode 10 -Thai Pineapple Red Curry!

(Previously recorded on Facebook Live)

Thai food is by far some of my favorite food on the planet!! While I in no way claim to cook authentic thai, I think I do pretty well for a gringa. This week I will be showing you how I make a Thai Pineapple Red Curry.

Ingredients

• 2-3 tbsp coconut oil

• 1 medium yellow onion, sliced

• 1 stalk lemongrass, finely chopped (if available)

• 1 inch ginger root, grated

• 4-6 cloves garlic, minced

• 1 large red pepper, sliced or chopped

• 1 large green pepper, sliced or chopped

• 2 cup pineapple, chunks

• 2 cups mushrooms (any kind), coarsely chopped

• 2 cups protein: tofu, tempeh, fish, chicken, etc., cubed (if using animal protein, sauté in separate pan before adding to soup or use pre-cooked)

• 1-2 cans coconut milk (to desired soupiness)

• 2-4 tbsp Thai Red Curry paste (2 tbsp per each can of coconut milk)

• Juice of 1 lime * 1 tsp maple syrup * (Add any additional vegetables as desired)

• Brown rice or quinoa, cooked

Directions:

• Heat coconut oil in a large wok or frying pan.

• Sauté onions, lemongrass, and ginger for 2-3 minutes.

• Add garlic, red and green pepper, and pineapple (and any other additional vegetables). Sauté for 5 mins.

• Add mushrooms, protein, and curry paste. Sauté for 5 more minutes.

• Add coconut milk, lime juice, and maple syrup. Bring mixture up to a boil and then reduce to simmer.

• Cook for an additional 5-10 minutes until vegetables reach a desired consistency, stirring occasionally.

• Serve over brown rice or quinoa.

Enjoy!

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