——creativity never goes out of style——

Thai Curry Stirfry

1 Comment

IMG_0786

Do you ever have one of those weeks where every day feels like Monday all over again?! I swear today I woke up and actually tried to convince myself that if I crossed my arms and wiggled my nose hard enough that it would be Saturday morning. After another rude awakening from my snooze button I decided that it hadn’t worked and I got out of bed. I changed my attitude, gave myself a pep talk and had a ton of fun at work but all the while dreaming of my comfy duvet and feather pillows. After work I wanted nothing more than to be a couch potato but I forced myself to do my workout and weights. Yeah me! Now my to-do list for the day is done! I’m going to enjoy a yummy dinner with my hubby before heading over to my girlfriend Lise’s for a tea date. Not your idea of an exciting evening?! Well that lil’ granny side of me has found a perfect tea partner and I wouldn’t change our tea dates for anything! I hope you have a great night and that you enjoy this recipe as much as I do!

Ingredients:

  • 1 tbsp coconut oil (or olive oil)
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cubed
  • 1/2 cup + 2Tbsp organic peanut butter (melted)
  • 2 tbsp red curry paste
  • 1/4 cup brown sugar
  • 1/2 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 cans coconut milk
  • 1 tbsp coconut oil
  • 3 carrots sliced diagonally
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1/2 orange pepper sliced

Directions:

1. Heat oil in large skillet over medium high heat. Add garlic and chicken and cook until chicken is no longer pink. Set chicken aside.

2. In medium bowl mix together peanut butter (slightly melted), curry paste, sugar, chili powder, cayenne, fish sauce, sesame oil and coconut milk.

3. In the same skillet from chicken, add second amount of coconut oil on medium high heat. Add carrots and peppers. Cook 5 minutes just until veggies begin to soften. Add chicken to skillet along with sauce. Simmer for 10-15 minutes or until heated through. Serve on a bed of rice and garnish with fresh thai basil.

A good meal ought to begin with hunger. ~ French proverb

Advertisements

Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

One thought on “Thai Curry Stirfry

  1. Looks great, the photo and the dish. ;)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s