Thai Green Curry Protein Bowl with Cucumber-Lime Smoothie

Allergens

Fish sauce (fish, soybean) Peanuts (tree nuts)

Ingredients

• For the Thai Green Curry Protein Bowl:
• 1 cup cooked brown rice
• 1 can (14 oz) light coconut milk
• 2 cups mixed vegetables (bell peppers, zucchini, carrots, and broccoli)
• 1 can (13.5 oz) chickpeas, drained and rinsed
• 1 tablespoon green curry paste
• 1 tablespoon fish sauce
• 2 teaspoons lime juice
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, chopped
• Salt and pepper to taste For the Cucumber
• Lime Smoothie:
• 1 cup diced cucumber
• 1 cup frozen mango chunks
• 1 cup unsweetened almond milk
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup
• A few ice cubes (optional)

Instructions

1. In a large pan, heat half of the coconut milk over medium heat until it starts to simmer. Add the green curry paste and cook for 2 minutes or until fragrant.
2. Stir in the remaining coconut milk, fish sauce, and lime juice. Bring the mixture to a boil.
3. Add the mixed vegetables and cook for 4 5 minutes or until tender crisp.
4. Stir in the chickpeas and heat through. Season with salt and pepper as needed.
5. Divide the cooked brown rice among two bowls, then top with the Thai green curry mixture. Garnish with fresh cilantro and roasted peanuts. For the Cucumber Lime Smoothie:
6. Blend all ingredients in a blender until smooth and creamy. Serve immediately.

Chef’s Insight

Use a variety of colorful vegetables to create a visually appealing bowl that encourages healthy eating.

Notes

Enjoy the Thai Green Curry Protein Bowl and Cucumber-Lime Smoothie for a satisfying and energizing meal.