July 13 2018
This Thai Green Fish Curry is a healthy and easy alternative to its take-out counterpart.
*REPUBLISHED WITH PERMISSION OF VELOPRESS FROM ROCKET FUEL: POWER-PACKED FOOD FOR SPORTS AND ADVENTURE BY MATT KADEY, RD. See more recipes at rocketfuelfoods.net.
These little balls of protein and carbs are the ultimate in post-training food. Research suggests that curcumin, the phytochemical that gives curry powder its yellow hue, may help reduce inflammation and muscle soreness in response to strenuous exercise.
1 medium-sized white potato (about pound), peeled and cubed
2 (5-ounce) cans water-packed albacore or skipjack tuna, drained and fl aked
1 large egg, lightly beaten
1/4 cup golden raisins
2 Tbsp. tahini
1/4 cup finely chopped flat-leaf parsley
1 scallion (green onion), chopped
Juice of 1/2 lemon
1 1/2 tsp. yellow curry powder
1/2 tsp. salt
1/4 tsp. black pepper
Steam or boil potato until tender. Preheat oven to 350 degrees. Place potato in a large bowl and mash. Stir in remaining ingredients. Form into balls slightly smaller than golf balls. You should have about 16 balls. Arrange on a lightly greased or parchment paper–lined baking sheet and bake for 35 to 40 minutes, or until darkened and crispy on the outside. Let cool and then store in an airtight container in the refrigerator for up to 5 days.
PER SERVING: CALORIES 118, PROTEIN 11G; FAT 3G, CARBS 11G, FIBER 1G, SODIUM 291MG