Thai Yellow Curry Bowl

Vegetarian or Carnivor - pick your poison.

Ingredients

• Yellow Curry Paste
• Coconut milk or coconut cream, depending on how thick you want it
• Veggies galore. Literally ALL the veggies. Just throw 'em all in your pan. In order from longest to shortest cooking times of course.
• Optional:  Caulifredo Sauce to make even thicker/creamier

Today I used

• Broccoli
• Zucchini noodles
• Carrot shavings -  vegetable peeler
• Snow peas
• Cauliflower

I also wanted to add

• Bean sprouts
• Chicken, beef, or tofu
• Yellow squash
• Fresh basil
• Cilantro

Directions

1. Add a small amount of oil to the pan followed by curry paste
2. Add any aromatics like onions first
3. Add veggies in order from longest to shortest cooking times, sautee for a bit
4. Add coconut milk/creme to reach desired consistency - can be anywhere from a soup or a sauce
5. Add optional cauliflower alfredo sauce
6. Cook down for a while until all veggies are tender and have absorbed flavor. 
7. Take off heat and let sit for at least 20 minutes to impart flavor

Yellow Curry Paste

This paste is awesome. Its very easy to make, but it does take some time. It's extremely versatile in that you can use it in stir fry, pad thai, beef, chicken, pork, shrimp, vegetables, tofu, the list goes on and on and on.  Pretty much just add coconut milk!

So this recipe will definitely make more than you need for one meal. You will need to freeze the rest into an ice cube tray so that you can just pop one or two into the dish you are cooking when ever you like!

I love curry so I put it on everything! Don't be afraid to get creative!

Ingredients 

• 1 6 inch piece of fresh ginger
• 4 shallots
• 4 heads of garlic, as in the entire thing
• 1 chile serrano/jalepeno or more if you like a bit more spice
• ¼ cup of fresh cilantro
• lemon grass, fresh or from gourmet garden
• I finely chopped fresh lemon grass and slowly added to taste at the end
• chili pepper paste to taste 
• I used Gourmet Garden
• There's also Thai Red chili paste
• 2-3 tbsp turmeric
• 2-3 tbsp curry powder
• 2 tsp roasted ground coriander
• 2 tsp salt

Directions

1. Preheat oven to 350
2. Thinly slice ginger, drizzle with olive oil and place flat in an aluminum foil packet
3. Remove the outer layers of skin from the garlic and Chop the tops off of garlic, but keep the skins on everything
4. Drizzle garlic and shallots with olive oil (with skins) and individually wrap them in aluminum foil. 
5. Bake for 20 minutes, remove the ginger packet, and continue to bake the shallots and garlic for another 30 mintues
6. Combine everything in a food processor or blender. I've found that the easiest way to deal with the soft garlic is to pinch from the bottom of the head of garlic and squeeze the cloves out.
7. Portion out what you need for today
8. Freeze the rest in tablespoon portions in an ice cube tray. Freeze for a couple of hours, then place cubes in a freezer safe ziplock bag

Turkey and Kale Stuffed Zucchini

This is more cheesy goodness brought to you by the easiest way to cheat cheese ever! Those low calorie cheese wedges - laughing cow or store brand always come in clutch.

Ingredients:

• Zucchini, halved and hollowed out with small spoon or melon baller 
• Ground Turkey
• Kale or Spinach, chopped
• Salt & Pepper
• Laughing Cow

           Options:

• Italian Seasoning
• Pesto
• Poblano
• Cilantro
• Cumin and paprika
• Curry 

Directions

1. Scoop out the flesh of the zucchini. Make sure to keep the integrity of the zucchini boat 
2. Turn the stove top on medium - medium low heat, and warm skillet
3. Chop up the zucchini flesh and cook the turkey in the pan together
4. Add the kale or spinach after the turkey has browned
5. Season liberally
6. Add Laughing Cow and mix
7. Add to Zucchini boats and serve

Note: You can cook the zucchini boat if you do not want it raw. If you are making this for meal prep, it will cook enough in the microwave when warmed.