294/365 coconut curry

294/365 coconut curry

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Wednesdays are my crazy days, so the meals have to be simple and hearty.

In a large sauce pan:
4 peeled and cubed sweet potatoes
4 peeled and sliced carrots
add enough water to cover the vegies, simmer over med/high heat until tender. Drain.
1 package firm tofu cubed
1 yellow onion peeled and chopped
olive oil
Saute tofu and onion until the onion is tender
In large saucepan or crock pot add all the ingredients and 1 can of coconut milk and a jar of yellow curry. Simmer for an hour. Serve over rice garnish with Thai Basil or Cilantro. Don’t forget to salt to taste 🙂
You can substitute chicken for the tofu. Chop up two partially thawed chicken breasts. place in the crockpot with the sauce for three hours on low add cooked vegies. Enjoy! What did you have for dinner?

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4 thoughts on “294/365 coconut curry

  1. I am so impressed! You are an amazing mom and wife. Will your little ones eat these things? Cambria will eat anything but Tianh is about as picky as they come. 🙂

  2. That does sound good, have to give it a try, though my husband is not a big fan of curry. and last night?…well I had leftover black beans and rice, your kicked up version, delicious. Thank you. It was a big hit at our house. If the weather would chill back down, we may make a potatoe leek soup next week, but right now we’re in the high 70’s and I’m thinking fish this weekend. Keep the recipes coming!

  3. We had spinach stuffed chicken breast, loaded mashed potatoes and corn. Chicken was amazing!!!! Recipe:

    4-6 boneless / skinless chicken breast
    1/2 tsp dried thyme
    1 tsp olive oil
    salt
    fresh ground pepper
    15 oz of Ricotta cheese
    1/2 cup grated parmeson
    1 tsp butter
    1 onion chopped
    1 thing of frozen spinach or fresh
    1/2 tsp basil

    You cook the chopped onions with the olive oil and butter until cooked clear, mix in spinach until spinach wilts. Remove from heat and put in a bowl to cool. Add the Ricotta cheese, parmeson cheese, basil and pepper. Mix well. Take the chicken breast and pound until pretty thin. Scoop mixture on to the chicken breast, fold and use a toothpick to hold together. Rub chicken with olive oil and thyme. Bake on 375 for 40-45 minutes.

    It was a huge hit tonight. The girls absolutely loved it. They ate everything on their plates. Chris really liked it too. We had an extra stuffed chicken breast leftover so he is taking it for lunch tomorrow. We have some leftovers of the mixture so I think we are going to roll it up in to a croissant and bake it tomorrow to eat with our spaghetti! Sounds yummy!! I get so excited about your recipes. So glad you are posting them.

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