I hope this blog inspires you to step out of your comfort zone, dress like every day is a party and most especially, explore new places and let your tastebuds take you to magical places! Feel free to leave a comment or follow me on social media!
~Aloha, Mj
First of all, let me give you the good news. My striped v-neck tee is only $8 or 2 for $14 and also comes in black and white! So soft and thick that I wear it all day and sleep in it too.
Ok, now to the good stuff. I am part thai and both my husband and I love spicy food and because I’m part filipino too, we have found that the secret ingredient to a lot of our desserts are coconut milk. It is very rich and flavorful and when I discovered that a lot of thai recipes contained coconut milk, I fell in love. I have been making this dish for my family for years and my kids love it! (Minus the spice) I always make sure to set aside a smaller portion for my our two little girls and they love mommy’s cooking.
Thai chicken curry has been a staple meal in our household. It’s super quick and easy to whip up and there are many other options for vegetables that you can do if someone in your family has allergies.
The recipe below is made for a family of four (4) and is best served with a scoop of rice or for me, I incorporate quinoa in this dish if I’m feeling healthy. Enjoy and please let me know if you liked it or have tried substitutes!
INGREDIENTS:
1.5-2 pounds of chicken thighs. I love using the organic air chilled chicken. Depending on the amount of people you are serving, my measurements are for a family of 4 and for best taste, stir fry with coconut oil.
1 can coconut milk. You may need another can if you’re doubling up the recipe. If you’d like it really tasty, I suggest using the all natural frozen coconut milk. Yum!
Veggies - 1 of each bell pepper (red, yellow, orange) and 1 diced bite sized potatoe. Substitutes for allergies may be broccoli or bean sprouts.
Herbs - 5 cloves of minced garlic, 1 round minced onion (I used sweet) and 5 Tbsp of minced ginger.
Spices - 4 Tbsp curry powder, salt and pepper to taste.
In a wok, pour enough coconut oil to coat the sides of pan and brown the chicken for about 5 minutes. Once the water from the chicken is drying out, add the minced garlic, ginger and onions and toss for about 5 minutes.
Toss in the bell peppers or your substitute veggies and cook for 5 minutes before throwing in the potato. Cook for about 5 more minutes and then add your curry powder. Once thoroughly coated, add your coconut milk. You will notice that your sauce has thicken.
Cook for 15 minutes until the potatoes are soft while constantly mixing the ingredients. Add garlic salt and pepper to taste. For a little extra spice, add 1/2 tsp of Thai Kitchen Red Curry Paste. (Be careful this stuff is potent, a little goes a long way!) Enjoy!
