This weekend I caught a terrible sinus infection. Every time I get it, it always comes out of the blue, and it hits me hard. I'm talking sore through, stuffy nose, and wheezing coughs all at once. This morning I craved a meal with a nice little kick to it to help open up my nasal cavities. I thought about my thai curry sauce that I introduced last month for my turkey meatball recipe. The sauce adds so much comfort to a dish and it has such a wonderful aroma to it (how I wish I could smell it now). As I thought of my thai curry sauce, it got me wanting to incorporate it into this week's recipe somehow.
With some chicken breast in the fridge, I got a little creative. Here is a similar dish to last month's Thai Coconut Curry Meatballs, but instead we're working with chicken skewers - which are phenomenal because you can just eat it off the stick. I could slurp this entire bowl in one sitting. When you're sick and in need for some comfort food, this is definitely on my top five! Bon appetite!
WHAT YOU NEED:
- Chicken breast
- Extra Virgin Olive Oil
- Grated garlic
- Seasoning for your chicken
- 1 can of coconut milk
- 1 tbsp of red thai curry
- 1 tsp of almond butter
- 1 tsp of nutritional yeast
- 1 tbsp of coconut amino
- Jasmine rice.
1). Warm pan. Drizzle olive oil and grated garlic. Boil some water in a pot for the rice.
2). Place chicken on your pan and cook through. Sprinkle seasoning as you wish. Boil rice in pot.
3). In a separate pan, pour coconut milk, almond butter, red thai curry paste, and coconut amino. Stir until all ingredients are blended.
4). Set aside rice. Place a few spoonfuls in a shallow bowl.
5). Pour coconut curry sauce around rice.
6). Insert sticks through chicken. I used leftover chop sticks I had lying around.