Tuesday, July 30, 2013

spicy coconut curry {gf}


This dish makes me happy.

(I really wanted to only write that sentence, but thought I should prob elaborate.) 
I'm eating this dish right now in between key strokes, and I can feel my happiness levels rising. It's the perfect combo of sweet and spicy. But without the gut heaviness that you feel after eating some restaurant thai dishes (or is that just me?). We added chicken, but you could play around with whatever veggies are in season and easily make this vegan. Or you could get super carnivorous and add shrimp, beef, etc. We found the curry paste at a regular grocery store (kroger) in the ethnic section and used full fat coconut milk, but subbing the reduced fat can would work too. This is super easy and super delicious. And we're saving $$ by ordering less thai take-out.
Happy bellies. Happy wallets.

happy. happy. happy.

************************
spicy coconut curry
{gluten free}

{{{INGREDIENTS}}}
*1 pound chicken cutlets
*1 can coconut milk
*1 red pepper, chopped
*1 zucchini, sliced
*1 yellow squash, sliced
*1/4 onion, chopped
*2 cups broccoli, chopped
*2 tbsp green curry paste (or to taste)
*1 tbsp sriracha (or more to taste)
*1 tbsp olive oil

{{{DIRECTIONS}}}
1.Add olive oil to skillet on medium high heat.
2.Add the chicken and cook for 8-10 minutes.
3.Add the coconut milk and curry paste and simmer for 5 minutes.
4.Add the vegetables and continue to simmer for 15-20 minutes or until the veggies are tender.
5.Serve over rice. 




Speaking of happy...have any of you watched the documentary "Happy,"directed by Roko Belic?
We just finished it, and it's SUPER interesting. It talks about what makes us happy...as a culture, as individuals, from nation to nation. Love a good movie that sparks conversation and self reflection.
Here's the link if you're interested.