3 Antioxidant-Rich Thai Dinner Recipes

Beef and Squash Curry

FLEXITARIAN

Serves 4

Grass-fed beef has about twice as many healthy omega-3 fatty acids as standard grain-fed beef.

INGREDIENTS

• 1 1/2 cups short-grain brown rice
• 1 tbsp coconut oil
• 1 lb grass-fed organic beef strips
• 1 tsp crushed red pepper flakes
• 1 tbsp red curry paste
• 3/4 cup light coconut milk
• 1 yellow squash, diced
• 2 cups shredded red cabbage
• 4 scallions, thinly sliced
• 1/4 cup sesame seeds

INSTRUCTIONS

1. Cook rice following package directions.
2. In a large stockpot over medium-high heat, warm coconut oil.
3. Add beef and red pepper, cooking until beef browns, 2–3 minutes.
4. Add curry paste, and cook 1 minute.
5. Add coconut milk and cook until beef is cooked through, 3–4 minutes.Stir in squash.
6. Divide rice among four bowls and top with curry. Garnish with remaining ingredients.

NUTRITIONAL INFO 345 calories per serving, 16 g fat (7 g saturated), 62 g carbs, 7 g fiber, 34 g protein, 178 mg sodium

See also Thai Red Curry with Green Beans and Eggplant

Sweet Potato–Peanut Curry

VEGETARIAN

Serves 4

Greek yogurt boosts protein content and provides a creamy texture.

INGREDIENTS

• 2 tbsp coconut oil
• 4 sweet potatoes, peeled, diced
• 1 tbsp red curry paste
• 1 cup corn kernels
• 2 large heads bok choy, sliced
• 1 cup plain 2% Greek yogurt
• 1/2 cup Thai or Italian basil
• 1 red bell pepper, diced
• 1/4 cup chopped, unsalted peanuts

INSTRUCTIONS

1. In a large stockpot over medium-high heat, warm oil. Add potatoes and cook until they brown, 5 minutes. Add curry paste; cook 1 minute. Add corn and 1 cup water. Cover and reduce heat to low, cooking until potatoes are tender, 5 minutes.
2. Layer bok choy on potatoes. Cover and remove from heat, 5 minutes. Divide bok choy among four bowls. Stir yogurt into potatoes and spoon on top of bok choy. Garnish with remaining ingredients.

NUTRITIONAL INFO 350 calories per serving, 14 g fat (8 g saturated), 46 g carbs, 10 g fiber, 17 g protein, 467 mg sodium

See also Cococut Curry Kale and Sweet Potato Soup

Sriracha-Cauliflower Curry

VEGAN

Serves 4

Sriracha, a chili-based condiment, adds spice to cancer-protective cauliflower.

INGREDIENTS

8 oz corn or quinoa pasta
2 tbsp coconut oil
1 head cauliflower, cut into small florets (about 4 cups)
1 tbsp red curry paste
1 tbsp sriracha
1 lb diced tomatoes (2–4 tomatoes)
1 cucumber, diced
1/2 cup chopped cilantro
4 tbsp pumpkin seeds (optional)

INSTRUCTIONS

1. Cook pasta following package directions.
2. In a large stockpot over medium-high heat, warm oil. Add cauliflower and cook until it starts to brown, 5 minutes.
3. Add curry paste and sriracha to pot; cook 2 minutes. Add tomatoes; cook until they give off liquid, 1–2 minutes. Cover, reduce heat to low; cook until cauliflower is tender, 15–18 minutes. Divide pasta and cauliflower among four bowls. Garnish with remaining ingredients.

NUTRITIONAL INFO 312 calories per serving, 9 g fat (6 g saturated), 55 g carbs, 11 g fiber, 8 g protein, 211 mg sodium

See also The Natural Gourmet: Curry-Lime Kaniwa Salad