Nutrition for Runners: Pineapple Coconut Curry

 I did not get an opportunity to post this yesterday so I decided to post this one tonight instead of waiting another week. Now that I am back to training I am also making an effort to eat better again after taking it easy for a few weeks after the Ottawa Marathon. 

To make this recipe you will need 1 can of coconut milk, 2-4 tbsp yellow curry paste (depending on how spicy you want it) 1cup of chopped pineapple, 1 cup of frozen peas thawed (they will make it watery if you do not thaw them), 1 package of tofu, a handful of cashews, chopped basil. 
Heat the coconut milk in frying pan, whisk in the paste and cook for a few minutes. Then add in the rest of your ingredients. The recipe is easy to customize.

We did not make it spicy because we have two young kids who are sensitive to spicy food. If you like spicy food you will want to add more curry paste. Our kids loved it the way it was. I should also mention that it goes pairs well with a chilled Riesling if you feel like a glass of wine. 

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