Being unwell and a parent is like an uphill battle sometimes. You still have to get food on the table whether you feel like roses or crap. On my really down days, I’ve been known to order a pizza or three. But sometimes I can muster up the strength to make something healthy and tasty in a relatively short amount of time.

This green curry recipe is adapted from one I found in Cook’s Illustrated. I’ve made it three times in the past month and have added my own flair to it. The problem is, I don’t remember what that flair is, which is why I’m sharing it here.

It’s quick, flavorful and has vegetable(s) in it! A winner in my recipe book.

Green coconut curry with tofu, chicken and peas

Serves 4

Marinade ingredients:

• 1 tablespoon green curry paste
• 2 teaspoons curry powder
• 3 cloves garlic, smashed
• pinch of cumin
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• juice of 1/2 lemon
• salt and pepper

For the curry:

• 6 chicken tenders (about a pound)
• 1 brick of extra firm tofu, cubed
• 3 tablespoons green curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 can of coconut milk (found in the Asian cooking aisle)
• 1 cup frozen peas
• 2 cups uncooked jasmine rice
• 1 lime

Directions:

Mix together all the marinade ingredients in a gallon Ziploc. Add the chicken. I marinate the chicken tenders the night before when they are still frozen so they are thawed and marinated the next evening, but if you have time, marinate for an hour before cooking.

Start on the rice as you prepare the rest of the meal.

Add 1 tablespoon cooking oil to a large nonstick pan over high heat. When oil is hot add the tofu cubes and brown them on as many sides as you have patience for. Set aside on a paper towel-lined plate. Cook the chicken in the same pan, browning on both sides. Set aside.

Pour out the remaining oil and wipe out pan with a paper towel. Add the coconut milk, curry paste, fish sauce and sugar and whisk till combined. Add the frozen peas and bring to a simmer. Simmer on low until peas are cooked through, about 5 minutes.

Chop up the chicken into bite-sized pieces and add to the curry sauce with the tofu.

Serve over jasmine rice with a squeeze of lime juice.