Today started out on a tasty note. Simple, but tasty!
A toasted whole-wheat muffin with pb, banana and chia seeds and a greek yogurt chaser. Yum!
Something else that was tasty was last night’s dinner!
I shared my secret ingredient for last night’s concoction, Coconut milk!
And so a tasty little coconut curry was born!
This recipe was so freaking easy. Once the vegetable chopping prep was done, it’s pretty much a dump and stir kind of affair which is right up my alley!
With the addition of some rice, this little beauty gets thick, realllyyyy thick!
Then it’s as simple as serving it out and eating it up! We had some left over chicken from our roast the other night, so I just heated it up in a pan and served it up right on top.
Thick, creamy, coconuty and very filling! Success!
Yield Approx 5 Servings;
Recipe Adapted from Runner’s World January Edition
What You Need;
1 400ml can of coconut milk
1 can water
1 C of white rice (I used jasmine)
1 medium onion (roughly chopped)
2 carrots (chopped into bite size pieces)
1/2 green pepper (bite size)
1/2 large sweet potato (again, peeled and bite size)
1/2 tsp kosher salt
1 tsp red pepper flakes
Chopped cooked chicken breast or rotisserie chicken (this step is optional).
What You Do;
In a large pot, bring the coconut milk, water and vegetables to a boil
Once boiling, add the rice, turn down to a simmer and cook based on the instructions for your rice (mine was to simmer for 15 minutes, stirring once and then remove from heat and let sit for 5 mins).
With the rice, add the salt and red pepper flakes.
Once rice is cooked and vegetables are tender, fluff with a fork and serve.
Top with cooked chicken if desired.
How’s that for easy peasy!?
Chris remarked that he thought it would be really good with a little squeeze of lime at the end so feel free to try that out. Sounds good to me!
Happy Hump Day!