Sunday, May 20, 2012

Thai Coconut Curry Stirfry with Pineapple Coconut Rice- A Lite Foodgasm

Why is this a Foodgasm? Sweet and spicy makes those tastebuds to the cha-cha.  Curry and pineapple some together an you are like...wait...what am I feeling, what is this flavor explosion, oooooh yeah it's a Foodgasm!

What You need:

Thai Stirfry

2 boneless chicken breasts (cut into cubes)
1/2 cup corn starch
1/2 can lite coconut milk
2 tsp green curry paste (found in international food section of supermarket)
1 red bell pepper (cut into strips)
1 large onion (cut in half and sliced)
1/2 can of pineapple chunks in juice
3 tsp curry powder
2 tbsp EVOO
salt and pepper to taste

Coconut Sticky Rice

1 and 1/2 cup brown rice 
1/2 can pineapple in pineapple juice
1/2 can lite coconut milk
1 packet of stevia

In a saucepan (on medium-high) put in brown rice, 1/4 of the can of coconut milk, and the pineapple as well as about 2 cups of water.  Let that come to a boil, while you are cooking the stir fry. Place a large frying fan with the EVOO on medium high. In a small bowl add in the cornstarch, curry powder, salt and pepper, mix well.  Dip the cubed pieces of chicken breast in the mixture and place in the pan. Cook until browned and cooked through (about 7-10 minutes). Set chicken aside in a bowl.  Now take your onion and pepper strips and place into the skillet you were just using, cook until tender and add the 1/2 can of coconut milk, and curry powder. Let this simmer on medium-low heat. Back to the rice: when this is cooked down and water has completely evaporated add the other 1/4 can of coconut milk and packet of stevia.  Serve together and ENJOY!

If you try this recipe or any of my recipes feel free to post comments.  If you have any questions also put them in a comment and I will get back to you!