Thai Curry Vegetables with Pasta

I P90X-ed most of the baby weight after Pea was born, but there are still a few stubborn pounds that refuse to go away.  Apparently trying to kick them out while dating your kitchen stove doesn’t work … I wonder, why…  ?  Since we turned vegetarian, the husband shed everything he had left.  It seems he burns a ton of calories even when he sneezes… MEN!

To keep up with the annoyingly handsome spouse, I decided to try running a marathon, but the man said something like: “NO! The kids and I will never see you if you start training”.  What he probably thought was:  “Oh NO! I will be trapped with these two screamers by myself for hours at a time!” 

So, instead we gave a try to the local climbing gym.  Even though we lacked a little bit of experience and a lot of tattoos, it proved to be a whole a lot of awesomeness!  If you learn safety rules, communicate, and trust each other, you are guaranteed to have a blast. Naturally, Dave advertised it to our friends as a cheap alternative to couples therapy.

Therefore, we are on our way to being healthy and breathtakingly gorgeous again.  California style! So, I’m proudly presenting a waste-no-food kind of recipe… California style…  Take whatever vegetables you have, steam them, and mix with pasta and this mild Thai style curry.   Healthy and pretty! 

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THAI CURRY VEGETABLES WITH PASTA

INGREDIENTS

  • 2 tsp vegetable oil
  • 1/4 cup cilantro stems, finely chopped
  • 1 medium yellow onion, finely chopped
  • 1/4 cup cilantro leaves, chopped
  • 2 tbs red Thai curry paste
  • 1 tsp curry powder
  • 1 tsp ground turmeric
  • 1 15-oz can light coconut milk
  • 1/4 cup low-sodium vegetable broth
  • 2 tsp light brown sugar
  • 4 cups assorted vegetables
  • salt to taste
  • 1 pckg whole grain spaghetti or fettuccine

DIRECTIONS:

Wash and prepare the vegetables for steaming.  Peel, cube, or cut them if needed.

Cook pasta according to the package instructions.

On medium heat warm up the oil and saute cilantro stems and onion, curry paste, curry powder, and turmeric for about 1 min. Add the broth, coconut milk, and sugar, and saute for another 4-5 minutes.

Steam vegetables till done.  Mix them with curry.

Drain pasta after it’s done and add to the curry mixture.  Add salt if needed.

Garnish with cilantro leaves and serve.

15 comments

  1. Sarah Jane @ The Fit Cookie says:

    I love rock climbing! I started climbing after my first child was born (6+ years ago) and talked my husband into climbing, too. He fell in love and we are both hoping to do more outdoor climbing this summer

    • Anastasia says:

      Outdoor seems scary but fun! There is a possibility you’ll find a scenery more appealing than the gym ;-) My man and I are still rookies for that kind of stuff – still trying to figure out all the knots and ropes…

  2. ghostwiring says:

    I must do with the making and eating of this pronto. Thanks for posting.

    Also, shut up. You’re already gorgeous.

  3. Sara says:

    Wow, that photo is GORGEOUS. I will have to try this–I’ve never cooked Thai food but I do love it, so I really should give it a shot. I’m sort of with you on your suspicions about your husband’s TRUE objections to the marathoning, by the way.

  4. Shira says:

    You are a very brave woman Anastasia! Climbing is wonderful – I have tried outdoor and it is indeed scary – best inside if I were to try it too :) Great looking curry!

  5. Anonymous says:

    When do you put the coconut milk in? I made this tonight and put it in with the veggies, is that what you did?

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