Today’s recipe is an oldy but a goody. If you like Thai food but don’t want leave your apartment to get take-out or not enough funds in the bank to go to Thailand BUT you do have enough veggies in the fridge to make this (more or less) then you are in luck!
In keeping with the garlic theme, I made sure to include garlic in this recipe – and believe you me, it was a wise decision! It added a certain sweetness to the curry that otherwise would not have been there. Or maybe it was due to the coconut milk. Either way, it turned out pretty darned good.
In my quest to find foods that are both antiviral yet delicious, I stumbled upon coconuts. Coconuts for me have become this wonder fruit and I try to incorporate this ingredient into as many meals and drinks as I can on a daily basis. In my previous post all about coconuts, I gush about how not only they are high in magnesium (which is excellent if you are active) but they kill the bad bacteria in your gut and aid to flush it all out. Incredible.
Give this a try and let me know what you think!
- 1/2 cup of coconut milk (I used light organic)
- 1 handful of baby carrots – chopped
- 1/4 head of broccoli – the florets only
- 1/4 cup of red onion – finely chopped
- Chicken (as desired) – make sure it’s cut into bite sized pieces
- 1/2 bell pepper – cut into strips length-wise
- 1 small romano tomato – diced
- 2 baby bella mushrooms – diced
- 1/4 tsp of chili powder (or to taste)
- Sea salt to taste
- Black pepper to taste
- 1/2 tsp of coriander
- 1/4 tsp of turmeric
- 1/4 tsp of cumin
- 2 cloves of garlic
- 2 tbsps olive oil
- 2 servings of brown rice pasta, brown/wild rice or quinoa
Heat the oil in a pan and add the spices and let this simmer until fragrant (usually about a minute or so). Add the onions and stir.
The red onions sizzling in the pan with the spices.
Then add the chicken pieces, tomatoes and mushrooms. Let all of this goodness simmer for about 5 minutes.
Here she is…in all of her glory….
Next, stir in the coconut milk (you’ll want to slowly mix this in so that it doesn’t splatter everywhere).
This is what I used…YUM!
Flip the chicken pieces over (they should be browned by now) and then add the broccoli and the bell peppers.
Stir everything together. Let everything simmer for about 5 to 10 minutes or until the broccoli has cooked. You’ll know it’s cooked when it starts to appear softer in texture.
By now your rice pasta/rice/quinoa should be ready. Add this in and mix it all in together! Don’t be shy!
Let everything sit for a few minutes and serve.
The final product! I had 2 helpings and even had enough for lunch the next day.
Serves 2-3 people.
Prep time: 5 to 10 minutes
Cook time: 10 to 20 minutes
Total: 30 minutes