If you follow me on instagram, you probably already know that Josh and I are religious participants of Thai Tuesday’s. We got into a rut of making the same dinners night after night, and then decided to make a change by throwing a new twist into the mix: thus Thai Tuesday’s were born 🙂
Yesterday, we whipped up this delicious recipe, loosely based off of this recipe found on pinterest. Although the brunt of the recipe was good, we thought it lacked flavor, so we made the following adjustments:
- 1/4 c. Quinoa
- 1/4 c. Brown Rice
- 2 T. Coconut Oil (unrefined, organic)
- 1/4 red onion
- 1 clove garlic
- 1 c. cooked (cubed or shredded) boneless skinless chicken breast
- 2 large sweet potatoes, peeled and cubed
- 3 T. red curry paste (we used Thai Kitchen brand)
- 1 t. cumin
- 1 t. sesame seeds (soy sauce flavor)
- 1/2 t. poppy seeds
- 2 t. red pepper flakes
- 1 t. salt
- 1 t. ginger
- 1/2 t. black pepper
- 2 t. sesame oil
- Squirt of lime juice
- 1 13.5 oz can full-fat coconut milk
- 1/2 c. chicken broth (low sodium)
- 1 6oz bag baby spinach (we bought Dole organic)
- 1/4 c. chopped cashews
- 1/2 c. chopped fresh cilantro
- 3 c. romaine lettuce
In a large wok over medium heat, melt coconut oil. (You’ll be using the wok for the majority of this recipe! If you don’t own a wok, a large sauce pan will do the trick.)
In a separate pan, begin making your rice. We usually make 1/4 c. brown rice & 1/4 c. quinoa. However, feel free to make the grain of your choice!
Mince the red onion & garlic clove. (I reserved a little of the onion to dice into small cubes for the salad at the end!) Toss minced onion and garlic into the wok and stir into the coconut oil. Once the onion & garlic have reached relative transparency, toss in the chicken & peeled sweet potato cubes. Toss to coat with oil.
Add the curry paste, and stir mixture until everything is evenly coated.
In a small bowl, combine all the spices. Once combined, sprinkle into the wok. Add the lime juice and sesame oil to the wok as well.
Reduce heat to low. Add coconut milk & broth. Simmer for 10-15 minutes until sauce begins to thicken.
While you wait, chop up your cilantro & cashews, and make sure you have Christmas music playing… tis the season!
Add the spinach and stir until the leaves begin to wilt. Once wilted, add the majority of the cashews & cilantro. Reserve some for garnish.
Stir everything together, inhale the overwhelmingly delicious aromas… if anything smells this good, it’s ought to taste heavenly 🙂
Prep the plates: Fill 1/2 the plate with romaine lettuce, and 1/4 with rice. Spoon out some of the sauce from the wok and drizzle over the lettuce. If you have leftover onions, garnish the salad with them. Fill the remainder of the plate with the sweet potato curry, and finish by garnishing rice & curry with the remaining cashews and cilantro.