Did I say forties?
Well, I may not be as energetic as Jessica but I do feel way more fit and healthy now than I did in my twenties and thirties. I know that if I stick with a program of exercising daily and keep up on good food, I can feel even better.
Work out evenings also equal quick dinner options. There was one last bag of precooked brown rice in the freezer and I knew the perfect thing to have with it.
I have to say that red Thai curry paste and coconut milk are wonderful things. You can change up the heat and flavor depending on how much paste you use, you can mix and match whatever vegetables you want. The textures and some of the flavors will change, but you will always have that rich and creamy curry sauce to keep it cozy. I use light coconut milk to try and lower the fat I'm taking in. Since this dish is meat free, it has zero cholesterol.
I started by cooking up some sliced button mushrooms and fresh rapini.
When the rapini was wilted enough I added some cubed tempeh.
I threw in a frozen bag of mixed carrots, cauliflower, Lima beans, green beans and zucchini. I try and keep a few bags of mixed frozen veg in the freezer for quick add ons.
A nice dollop of red Thai curry paste (we like ours with some heat).
Mixed in the curry paste well.
Added two cans of light coconut milk, stirred a bit and let simmer about ten minutes.
Served over the brown rice.
I love this sauce!