For dinner on Thursday I decided to throw together something we never usually have – curry. It was a decision made last weekend when I was cleaning out the pantry and found some random ingredients I wanted to use. The final result was super fast, easy and healthy.
Coconut Curry Concoction
- 2 packages of frozen stir fry veggies
- 1/2 can of light coconut milk
- 2 tbsp. red curry paste
- large sprinkle of curry powder
- salt and pepper
- Mix 2 bags of stir fry veggies with 1/2 can of light coconut milk in a large pan.
- Mix curry paste into coconut milk while cooking veggies.
- Once mixed together, let the veggies simmer until the sauce is just about gone and the veggies are tender and hot!W
To complete the meal:
- I baked some tofu at 400 degrees for 25 minutes using a Thai spicy peanut mix. I also used this mix on a fresh chicken breast for Brady.
- I stir fried some fresh baby bella mushrooms with garlic and onions because they needed to be used up.
- I microwaved some Kashi Morracan Curry pilaf for the 90 seconds it told me to on the package. There is a picture posted below – I did not care for this. I love the regular flavor but this flavor was too cinnamony for my liking – at least with this dinner. I wished it would have been plain or spicy. Oh well! Now I know not to buy it again.
Ewww…
This weekend’s eats were pretty random – from veggie chili to Flatout hummus wraps and salads! Hope your Sunday is great!
