Vegetable Green Thai Curry

PROTEIN BOOSTER PROTEIN POWDER | ONE-POT RECIPE

Makes 8 Servings

CURRY PASTE INGREDIENTS:

• 6 cloves Garlic
• 1 large piece of fresh Ginger, chopped
• 2 stalks Lemon Grass, chopped
• 1 Green Bell Pepper, chopped
• 8 Green Onions, chopped
• ¼ cup Cilantro, chopped
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Turmeric
• 1 tsp Salt
• Zest and Juice of 1 Lime
• 1 scoop PROFI Protein Booster

GREEN THAI CURRY INGREDIENTS:

• 2 cups Green Curry Paste
• ¼ cup Coconut Oil
• 2 cups Vegetable Broth
• 1 Yellow Onion, chopped
• 2 Large Potatoes, cubed
• 2 cups Green Snap Peas
• 1 Large Eggplant, cubed
• 2 Carrots, thinly sliced
• 4 Lime Leaves (or substitute 3 tbsp Lime Zest)
• 2 cans Coconut Milk
• Green Onion, Thai Basil, Cilantro to garnish
• 1 scoop PROFI Protein Booster
• ½ block Firm or Medium Firm Tofu
• 1 tsp Olive or Sesame Oil

DIRECTIONS:

1. In a blender, combine all the ingredients for the green curry paste.
2. Blend well, scraping down the sides as needed, until the paste is chunky but combined.
3. Do not worry about getting it smooth at this step as we will blend it again later with more liquids
4. To a pan on medium heat, add the curry paste, and coconut oil, heat until fragrant.
5. Blend the curry paste, coconut oil, PROFI Protein Booster, and vegetable broth in a blender until very
   smooth.
6. Add onion to the pan and fry until fragrant.
7. Add the vegetables to the pan and then top off with the blended curry paste mixture.
8. Bring to a boil and simmer for 30 minutes or until the potatoes are soft.
9. As that boils add the 1 tsp of olive oil to an air fryer with the cubed tofu and fry at 400°F for 11 minutes (alternatively bake in the oven at 400°F for approx 20 minutes or until the tofu is crispy)
10. After 30 minutes, add the coconut milk to the curry, taste, and season with salt to your liking.
11. Serve the curry over rice with green onions, chili peppers, tofu cubes, cilantro, and Thai basil.