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:
- In a blender, combine all the ingredients for the green curry paste.
- Blend well, scraping down the sides as needed, until the paste is chunky but combined.
- Do not worry about getting it smooth at this step as we will blend it again later with more liquids
- To a pan on medium heat, add the curry paste, and coconut oil, heat until fragrant.
- Blend the curry paste, coconut oil, PROFI Protein Booster, and vegetable broth in a blender until very
smooth. - Add onion to the pan and fry until fragrant.
- Add the vegetables to the pan and then top off with the blended curry paste mixture.
- Bring to a boil and simmer for 30 minutes or until the potatoes are soft.
- 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)
- After 30 minutes, add the coconut milk to the curry, taste, and season with salt to your liking.
- Serve the curry over rice with green onions, chili peppers, tofu cubes, cilantro, and Thai basil.