I have recently been trying to eat healthier and exercise more. As many of you can related to, it’s no secret that after two kids my body is not what it used to be. Also, post 30, my metabolism is not what it used to be. I have to work much harder to get back to shape and that means I have to change my eating habits. As part of that commitment, we as a family have been trying to eat out less. Given how much we all love food, it has been really hard to stop ourselves from ordering take out from our favorite take out places. In an effort to recreate our favorite flavors without giving in to the temptation and added empty calorie count of going out to eat I have been trying out new recipes. This delicious green curry was the result of that decision. Its got just the right amount of flavor with the onion, tomato and cilantro and the coconut milk at the end adds a touch of creaminess and really smooths out the flavor profile. The best part about this dish is that you can add shrimp OR make it vegetarian by adding garbanzo beans. Its is a two for one! The flavor works beautifully with both and the addition of the green bell peppers and broccoli provide the perfect textural balance. The biggest critic in our house is my three and half year old and even she gobbled it up, veggies and all. Now if only I could figure out a way to make kale more appealing to the whole family……….