Squash Green Curry
Serves 4, 1 protein box and 1 carbohydrate box per serving
Ingredients
| 1 Tbsp. | Oil |
| 2 Tbsp. | Green Curry Paste* |
| 1 cup | Diced Zucchini (1 inch cubes) |
| 1 | 12 oz. piece of pre-fried tofu (cut into 1 inch cubes) |
| 1 cup | Pre-cooked Kabocha (cut into 1 inch cubes) or use butter if Kabocha is not available |
| 2 cups | Coconut Milk |
| 2 ½ Tbsp | Fish Sauce |
| 2 ½ tsp. | Sugar |
| 3 springs | Sweet Thai Basil Leaves |
| 2 Tbsp | Hald and Half Milk |
Instructions
In a medium sauté pan on medium heat, add oil and green curry paste, cook until fragrant. Stir in the coconut milk and bring the mixture to a boil. Then add all the vegetables, tofu, fish sauce, sugar and simmer for 5 to 6 minutes. When ready to serve, add basil leaves and half and half milk.
* Available at Safeway, Whole Foods or any Asian market.
**To prepare a more Jumpstart-friendly version of this recipe, substitute 2 cups of coconut milk with 1 cup light coconut milk and 1 cup lowfat milk. Also, use Splenda instead of sugar and nonfat half and half milk.
