tag:blogger.com,1999:blog-58528277032794945202024-03-28T23:29:33.864-04:00The Iron YouA healthy living blog with tasty recipes.MIke@TheIronYouhttp://www.blogger.com/profile/08233457791872076487noreply@blogger.comBlogger100013tag:blogger.com,1999:blog-5852827703279494520.post-70139598227746777512023-11-24T08:21:00.001-05:002023-11-24T08:21:52.341-05:00Roasted Mushroom and Tomato with Polenta<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1z9sPekalJgn_nQ_VGXy6MooarjeG8GJfVOFq6F5WYMcKBG1Q2au4gXl9KkjNleSUf9AF08BWbtAIiK4l03Y8RfmyTqN0xkuLb76bugEZFqifPeGNRwH-_k-yaXO1n2G-UjlvfBR6LauZFBYYuGSLjYiRTZA65Ab-VMOykXEMwiX32M6ZgTW_vU9_r7E/s1627/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Roasted Mushrooms and Tomato with Polenta" border="0" data-original-height="1627" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1z9sPekalJgn_nQ_VGXy6MooarjeG8GJfVOFq6F5WYMcKBG1Q2au4gXl9KkjNleSUf9AF08BWbtAIiK4l03Y8RfmyTqN0xkuLb76bugEZFqifPeGNRwH-_k-yaXO1n2G-UjlvfBR6LauZFBYYuGSLjYiRTZA65Ab-VMOykXEMwiX32M6ZgTW_vU9_r7E/s16000/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta.jpg" title="Roasted Mushrooms and Tomato with Polenta" /></a></div><br />It's no secret that I love polenta, it’s a versatile and delicious dish that can be prepared in various ways. So when I spotted this recipe on the <a href="https://www.nytimes.com/">NYT</a> I knew I had to make it.<br />Roasted mushrooms and tomatoes are coated in a fragrant and spicy Sichuan oil to create a harmonious blend of flavors. <br />The combination not only enhances the natural earthiness of the mushrooms but also adds a delightful kick to the dish. The juxtaposition of the creamy polenta with the bold, aromatic elements of the Sichuan oil create a unique and satisfying meal that perfectly complements my love for this classic Italian staple.<br /><br /><span><a name='more'></a></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1lIQPUMtn72zAOMkywRVXOZcBQ4AgchbpVDTsNwUuBNDY9fNi5kYySQeFHUEpG6rqLfpYJzRBSxfG-m6M91y3XQpBqkE9Qo5pEB5nndBvR9xQwsu50JHJtFr9YPo8BTPhbnuik8_FzFHRNSPDsJozHXZllbCqMwjKU5D00Juow6GFzzKQBNHbqI8JLY/s1652/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta(4).jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Roasted Mushrooms and Tomato with Polenta" border="0" data-original-height="1652" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH1lIQPUMtn72zAOMkywRVXOZcBQ4AgchbpVDTsNwUuBNDY9fNi5kYySQeFHUEpG6rqLfpYJzRBSxfG-m6M91y3XQpBqkE9Qo5pEB5nndBvR9xQwsu50JHJtFr9YPo8BTPhbnuik8_FzFHRNSPDsJozHXZllbCqMwjKU5D00Juow6GFzzKQBNHbqI8JLY/s16000/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta(4).jpg" title="Roasted Mushrooms and Tomato with Polenta" /></a></div><div>The Sichuan oil can be made ahead, and will continue to develop in flavor. <br />Cinnamon, fresh ginger, red pepper flakes, garlic, soy sauce, cumin seeds, and Sichuan peppercorns come together to create a unique symphony of flavors.<br />I strongly suggest you make extra, as it can go on a variety of dishes, elevating everything from grilled vegetables to pasta and even roasted meats with its complex and aromatic profile.<br />The polenta adds a touch of comfort and creates a perfect canvas for the bold flavors of the mushroom mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXDE3AfifgBzW6OKt6k3oKNuH0VsTk1Mlxtv7WC5bI2L1f_a0MlviSl6jsK6lc6VkoXUJ2tbIVcxW20zj2zxkskUFebBIY7MSVTrfKlZRvqT52xCwiupEc3FP1HYy2Ll2OkY_a-xIll6MKBjBmSoslWUl7antSZ0KoUR5j-o_YrfmpNZ6Fq_tfyQopqY/s2000/Sichuan-Oil.jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Sichuan Oil" border="0" data-original-height="1409" data-original-width="2000" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQXDE3AfifgBzW6OKt6k3oKNuH0VsTk1Mlxtv7WC5bI2L1f_a0MlviSl6jsK6lc6VkoXUJ2tbIVcxW20zj2zxkskUFebBIY7MSVTrfKlZRvqT52xCwiupEc3FP1HYy2Ll2OkY_a-xIll6MKBjBmSoslWUl7antSZ0KoUR5j-o_YrfmpNZ6Fq_tfyQopqY/s16000/Sichuan-Oil.jpg" title="Sichuan Oil" /></a><br />Whether enjoyed as a satisfying weeknight meal or showcased at a special gathering, this dish is a testament to the magic that happens when diverse culinary traditions come together. <br />Happy cooking!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSYACvF78GfkHXtGgkDT8JdGiijUGE5vazEdz6dAxPWeqRzxqwKge7x20yQudES5LyHjcbtBvZE4llFqAmbR5_2aB0Er5Za76XKtUOBGrfQqpRRBp6nltlUV28c7MMQxKztaTpsySZFX7sZcM9ex6Pnz3VNlfkepCvC752Tt4fd37t7DiNtDPVl_NBms/s1181/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta(3).jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Roasted Mushrooms and Tomato with Polenta" border="0" data-original-height="908" data-original-width="1181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuSYACvF78GfkHXtGgkDT8JdGiijUGE5vazEdz6dAxPWeqRzxqwKge7x20yQudES5LyHjcbtBvZE4llFqAmbR5_2aB0Er5Za76XKtUOBGrfQqpRRBp6nltlUV28c7MMQxKztaTpsySZFX7sZcM9ex6Pnz3VNlfkepCvC752Tt4fd37t7DiNtDPVl_NBms/s16000/Roasted%20Mushrooms%20and%20Tomato%20with%20Polenta(3).jpg" title="Roasted Mushrooms and Tomato with Polenta" /></a><br /><b>Roasted Mushroom and Tomato with Polenta</b> <a href="https://sites.google.com/site/theironyouprintablerecipes/roasted-mushrooms-and-tomato-with-polenta" target="_blank">Print this recipe!</a><br /><i>Streamlined and adapted from <a href="https://cooking.nytimes.com/" rel="nofollow" target="_blank">NYTCooking</a></i><br /><br /><b>Ingredients</b><br /><i>Serves 4</i><br /><br />Sichuan oil<br /><br />8 tablespoons vegetable oil (I used avocado oil)<br />1 cinnamon stick (or ⅛ teaspoon ground cinnamon)<br />1 (1-inch) piece fresh ginger, peeled and cut into thin matchsticks<br />½ teaspoon red pepper flakes<br />1 garlic clove, minced<br />2 teaspoons soy sauce<br />½ teaspoon cumin seeds, lightly crushed in a mortar and pestle (or ¼ teaspoon ground cumin)<br />½ teaspoon Sichuan peppercorns, lightly crushed (or ¼ teaspoon ground Sichuan pepper)<br /><br />Mushrooms and tomatoes<br /><br />12 oz / 340 gr cherry (or grape) tomatoes <br />4 shallots (or 2 small onions), sliced into 1-inch pieces<br />1 lb / 453 gr mushrooms (any combination oyster, portobello, trumpet, baby bella or white button), cut into ¼-inch slices<br />2 tablespoons chopped fresh cilantro (or parsley) for garnish <br /><br />Polenta<br /><br />1 ¼ cups / 170 gr quick cooking polenta<br />4 ¼ cups water<br />1 teaspoon salt<br /><br /><b>Directions</b><br /><br />Preheat the oven to 430°F (220°C) and place a rack in the middle.<br />To make the Sichuan oil, heat 4 tablespoons of oil and cinnamon in a small pan over medium heat. Cook for about 4 to 5 minutes until the oil is hot and the cinnamon stick is bubbling (if you don’t have the cinnamon stick, skip this part and add ground cinnamon along with the other spices).<br />Add ginger, red pepper flakes, Sichuan peppercorns, and cumin and cook for 30 seconds until fragrant. Remove from heat and leave to marinate.<br />In a bowl mix tomatoes with shallots slices and 1 tablespoon of oil and ¼ teaspoon of salt. Spread on a baking sheet and roast in the oven for 20 minutes, until charred. Remove from the oven and set aside.<br />In another bowl, toss the mushrooms with remaining 3 tablespoons of oil and ¼ teaspoon of salt and spread on a baking sheet lined with parchment paper. Roast in the oven for 15 minutes, along with the tomatoes, turning halfway through, until lightly golden and cooked through. Remove from the oven and set aside.<br />To make polenta, bring 4 ¼ cups of water to a boil over high heat. Add salt and add polenta while whisking constantly to avoid any clumps. Turn the heat down to low and cook for further 2 minutes until thickened. Remove from heat and allow to sit for a few minutes.<br />To serve, pour the polenta onto a platter, top with tomatoes and mushrooms, sprinkle with cilantro (or parsley) and serve.<br /><br /><b>Nutrition facts</b><br /><br />One serving yields 330 calories, 12 grams of fat, 43 gr of carbs (with 4 grams of fiber), and 9 grams of protein.<br /></div>MIke@TheIronYouhttp://www.blogger.com/profile/08233457791872076487noreply@blogger.com0tag:blogger.com,1999:blog-5852827703279494520.post-22241955030030824112023-07-11T10:21:00.000-04:002023-07-11T10:21:14.636-04:00Coconut Cocoa Oats Delight<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1K-_k8g2eA8mvpbk-FciDr4fd59D4fqu8RkhE0IBJdLm5i6odF_wE01jR7ebyw3HN876cD_tPh-gSKINT3R8ykeiP5XrJDKgYtHbTa_onWrxTN-SZUCDSSsQ5q1ShTqZ87KHWJ_EUWKApmFUqyHQOwc8GtH7eMHOlSimWw1C8FHLCrAPV4UxEvy_o7w/s1708/Coconut-Cocoa-Oats-Delight-(3).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Coconut Cocoa Oats Delight" border="0" data-original-height="1708" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1K-_k8g2eA8mvpbk-FciDr4fd59D4fqu8RkhE0IBJdLm5i6odF_wE01jR7ebyw3HN876cD_tPh-gSKINT3R8ykeiP5XrJDKgYtHbTa_onWrxTN-SZUCDSSsQ5q1ShTqZ87KHWJ_EUWKApmFUqyHQOwc8GtH7eMHOlSimWw1C8FHLCrAPV4UxEvy_o7w/s16000/Coconut-Cocoa-Oats-Delight-(3).jpg" title="Coconut Cocoa Oats Delight" /></a></div><br /><br />Start your day with a burst of flavor and wholesome goodness with this uh-mazing Coconut Cocoa Oats Delight. <br />A delightful breakfast dish that combines the rich flavors of cocoa and coconut with creamy Greek yogurt and hearty oats, creating a breakfast awesomeness that will leave you craving for more. <br />It’s not just a recipe; it's a breakfast dream come true. As someone who appreciates the importance of starting the day right, this recipe has quickly become one of my favorites.<span><a name='more'></a></span><div><div style="text-align: start;"><br /></div><div style="text-align: start;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2hA50IiFvy2jas_vNDFNylinBht-dz1A3bHoFoa10lgo6UFSby9jDwrXedCnbP53-79dWQmPDBY1datkFHGEHiyPl9nvPiR1E-zplGLpFQ89iNNJDO48WWgmQgKDaNxMhpFomviVeYq5da23cGJHDCQV8YbhTbnlJctoLfDaJJ-S4acafVds0S8eI48/s1698/Coconut-Cocoa-Oats-Delight-(4).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Coconut Cocoa Oats Delight" border="0" data-original-height="1698" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2hA50IiFvy2jas_vNDFNylinBht-dz1A3bHoFoa10lgo6UFSby9jDwrXedCnbP53-79dWQmPDBY1datkFHGEHiyPl9nvPiR1E-zplGLpFQ89iNNJDO48WWgmQgKDaNxMhpFomviVeYq5da23cGJHDCQV8YbhTbnlJctoLfDaJJ-S4acafVds0S8eI48/s16000/Coconut-Cocoa-Oats-Delight-(4).jpg" title="Coconut Cocoa Oats Delight" /></a></div>It’s packed with nutritious ingredients that offer numerous health benefits. <br />Oats, the star of this recipe, are a great source of fiber, which promotes digestive health and helps keep you feeling full throughout the morning. They are also rich in vitamins, minerals, and antioxidants, contributing to overall well-being. <br />Greek yogurt, another key component, is packed with protein, calcium, and probiotics that support gut health and strengthen the immune system.<br />Finally, cocoa powder, in its pure form, is known to be a powerful antioxidant and may have positive effects on heart health. Finally, grated coconut adds a touch of natural sweetness while providing healthy fats and essential nutrients. <br />In other words, you're not only treating your taste buds but also nourishing your body with a wholesome and balanced breakfast that supports your health and vitality.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1y4y2Z2kTYsIJf1bv6a1VyRuzuahXAMViInQNjJd8AMnIqvY34SgyZkgsGjT-TSCASxYfSKILfBK3P3nu_ngtrgsm5u7p_x6MJdHfZcnHugDsSASsnuap04h31yXfGrty7x7GVg_7hosxsu3nIM8HM7t4SvnnI-HSql9-CBm1DWJDtWI776-kOXTvZpA/s1708/Coconut-Cocoa-Oats-Delight-(3).jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Coconut Cocoa Oats Delight" border="0" data-original-height="1708" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1y4y2Z2kTYsIJf1bv6a1VyRuzuahXAMViInQNjJd8AMnIqvY34SgyZkgsGjT-TSCASxYfSKILfBK3P3nu_ngtrgsm5u7p_x6MJdHfZcnHugDsSASsnuap04h31yXfGrty7x7GVg_7hosxsu3nIM8HM7t4SvnnI-HSql9-CBm1DWJDtWI776-kOXTvZpA/s16000/Coconut-Cocoa-Oats-Delight-(3).jpg" title="Coconut Cocoa Oats Delight" /></a><br />The Coconut Cocoa Oats Delight is a breakfast dream come true. With its harmonious blend of cocoa-infused oats, creamy Greek yogurt, and the tropical essence of coconut, this recipe offers a wholesome and indulgent start to your day. <br />Prepare it the night before, and wake up to a delightful treat that will fuel your body and please your taste buds.<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_WGk4FdWvfDraIEHKXntMdIlpWAu0V6MqNUXtlHf7VaOruvCqodWdNynPG759tuYULKMl7N_JkdKJMkDYBBNvGBxv2tNkWFPgWjoBy1m9x9GLHaYQFEMlhaT6D-BSABR64g70eSm79PKh1ENCCW4c92MN7nlsLg-jlI9svdsXuQqbKarOELnXeeiPzc/s1649/Coconut-Cocoa-Oats-Delight-(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Coconut Cocoa Oats Delight" border="0" data-original-height="1649" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX_WGk4FdWvfDraIEHKXntMdIlpWAu0V6MqNUXtlHf7VaOruvCqodWdNynPG759tuYULKMl7N_JkdKJMkDYBBNvGBxv2tNkWFPgWjoBy1m9x9GLHaYQFEMlhaT6D-BSABR64g70eSm79PKh1ENCCW4c92MN7nlsLg-jlI9svdsXuQqbKarOELnXeeiPzc/s16000/Coconut-Cocoa-Oats-Delight-(2).jpg" title="Coconut Cocoa Oats Delight" /></a></div><br /><div><br /></div><div><br />Let's dive into the details and learn how to make this irresistible treat!<br /><br /><b>Coconut Cocoa Oats Delight</b> <a href="https://sites.google.com/site/theironyouprintablerecipes/coconut-cocoa-oats-delight">Print this recipe!</a><br /><br /><b>Ingredients</b><div><i>Makes 1 oats delight</i><b><br /></b><br />½ cup / 50g oats<br />1 teaspoon cocoa powder<br />⅔ cup / 200ml milk of choice (I used oat milk)<br />1 tablespoon sweetener of choice (I used maple syrup)<br />½ cup / 120g Greek yogurt<br />1 tablespoon coconut powder (or 2 tablespoons grated coconut)<br /><br /><b>Directions</b><br /><br />In a small pan, combine oats, cocoa powder, milk, and sweetener.<br />Cook over medium-low heat for 2 to 3 minutes or until the oats are thoroughly cooked and the mixture reaches a dense consistency.This may vary depending on the oats you’re using, so keep an eye on the pan and adjust the cooking time as needed. Remove from heat and set aside.<br />While the oats are cooking, line a small bowl or ramekin with plastic wrap.<br />Scoop about ⅔ of the cooked oats into the prepared bowl and use the back of a spoon to spread them along the sides, creating a hollow center. Set aside.<br />In another bowl, mix Greek yogurt with grated coconut until well combined.<br />Scoop the Greek yogurt mixture into the center of the oats in the prepared bowl.<br />Cover the yogurt mixture with the remaining oats, sealing the edges all around.<br />Refrigerate overnight.<br />When ready to eat, invert the bowl onto a plate, remove the plastic wrap, dust with cocoa powder, and serve.<br /><br /><b>Nutrition facts</b><br /><br />One oats delight yields 492 calories, 9 grams of fat, 73 grams of carbs, and 29 grams of protein.</div></div></div>MIke@TheIronYouhttp://www.blogger.com/profile/08233457791872076487noreply@blogger.com1tag:blogger.com,1999:blog-5852827703279494520.post-55669511185463912332023-06-23T08:32:00.003-04:002023-06-27T07:55:09.996-04:00(Easy) Thai Chicken Coconut Curry<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-R_jAsBz0yGcmrW-yPD04CSizftdlr6qlJ3TxRe3U6Nh2CuzDSxIDopcpAFpgzTDid33wGY1tHUGzoeTfQcEwYChhbOWBP9CvcJouq_sA3zPWJJSDh8xEv67dlo_FFFBUJ65vGOwFIYT-cwuXeFnn50mWTu520t8olPihWh70sjjIyHs6moIkeUXyhU/s1711/(Easy)-Thai-Chicken-Coconut-Curry-(2).jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="(Easy) Thai Chicken Coconut Curry" border="0" data-original-height="1711" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-R_jAsBz0yGcmrW-yPD04CSizftdlr6qlJ3TxRe3U6Nh2CuzDSxIDopcpAFpgzTDid33wGY1tHUGzoeTfQcEwYChhbOWBP9CvcJouq_sA3zPWJJSDh8xEv67dlo_FFFBUJ65vGOwFIYT-cwuXeFnn50mWTu520t8olPihWh70sjjIyHs6moIkeUXyhU/s16000/(Easy)-Thai-Chicken-Coconut-Curry-(2).jpg" title="(Easy) Thai Chicken Coconut Curry" /></a></div>Thai red curry paste is something I always buy and recommend you do too. <br />It’s a staple in Thai cuisine and is used in a wide range of dishes, from curries to soups and stews. It’s made by grinding together a variety of fresh herbs and spices, such as lemongrass, galangal, garlic, shallots, and chili peppers. The ingredients are blended together to create a smooth and fragrant paste that is spicy but more importantly full of flavor.<br />I generally use it in these <a href="https://www.theironyou.com/2016/12/vegan-crock-pot-thai-red-curry-lentils.html">Crock-pot Thai Red Curry Lentils</a>, which are cous Steph’s favorite dish ever.<div><br /><span><a name='more'></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5rKzF1Z6i_cYbmKcdEnMgKdvhEm2joabq_cCidh1l5NV7t0rvpRvmXpGHn_1IZ-GKAzjpuN_Gbcp_bpOT3fzNF8avbrS-SYTuLJXTXlx5oO8wfsS5W9Z7s5cdTPC1dAmvQhMr012Kindd_8w1IN82XHuMYbpqw7S3lFrQkEq8TB6PtK2_9h8DhqSvdQ/s1200/(Easy)-Thai-Chicken-Coconut-Curry-(3).jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="(Easy) Thai Chicken Coconut Curry" border="0" data-original-height="851" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5rKzF1Z6i_cYbmKcdEnMgKdvhEm2joabq_cCidh1l5NV7t0rvpRvmXpGHn_1IZ-GKAzjpuN_Gbcp_bpOT3fzNF8avbrS-SYTuLJXTXlx5oO8wfsS5W9Z7s5cdTPC1dAmvQhMr012Kindd_8w1IN82XHuMYbpqw7S3lFrQkEq8TB6PtK2_9h8DhqSvdQ/s16000/(Easy)-Thai-Chicken-Coconut-Curry-(3).jpg" title="(Easy) Thai Chicken Coconut Curry" /></a><br />Thai red curry paste is also one of the key ingredients in this uh-mazing Thai Chicken Coconut Curry: a delicious and flavorful dish that is perfect for anyone looking for a satisfying and easy-to-prepare meal.<br />A rich and creamy dish, layered with so many awesome flavors and perfect for serving over a bed of steaming rice. This (Easy) Thai Chicken Coconut Curry is also healthy, gluten-free, low-carb, and low-calorie; yet it tastes like comfort food.<br />The curry paste gives the dish a spicy kick, while the coconut milk adds a rich and velvety texture that balances out the heat.<br />This recipe can be customized to suit individual preferences. If you prefer a milder curry, use less curry paste or opt for a mild curry paste. On the other hand, if you want to increase the heat, add more curry paste.<br />I like to use carrots and fresh spinach but some other vegetables that go well with this curry include bell peppers, broccoli, and snap peas. Just make sure to adjust cooking time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gadVxdQQ3r4Gy4TZ7JSN01cvEMJaLUYHvXHqZuEx2dEQLSXuMUxsBvrAcWoGTPeTNPQqRjhIZzAoTeb9CFasJ38ZpkA1XKtdDFWKEz1M1Mp_X5Ogf-wJu72MnHdCZakMYOTUSl6pmgwU40ndVBsfI7phL8cHmajbe-SuyrolWM85qwE1-76bUGP8Iy8/s1711/(Easy)-Thai-Chicken-Coconut-Curry-(2).jpg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="(Easy) Thai Chicken Coconut Curry" border="0" data-original-height="1711" data-original-width="1200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gadVxdQQ3r4Gy4TZ7JSN01cvEMJaLUYHvXHqZuEx2dEQLSXuMUxsBvrAcWoGTPeTNPQqRjhIZzAoTeb9CFasJ38ZpkA1XKtdDFWKEz1M1Mp_X5Ogf-wJu72MnHdCZakMYOTUSl6pmgwU40ndVBsfI7phL8cHmajbe-SuyrolWM85qwE1-76bUGP8Iy8/s16000/(Easy)-Thai-Chicken-Coconut-Curry-(2).jpg" title="(Easy) Thai Chicken Coconut Curry" /></a><br />Whether you are a fan of spicy food or just looking for a quick and easy meal that is packed with flavor, this dish is sure to become a favorite in your household.<br /><br /><b>(Easy) Thai Chicken Coconut Curry</b> <a href="https://sites.google.com/site/theironyouprintablerecipes/easy-thai-chicken-coconut-curry">Print this recipe!</a></div><div><br />A couple of notes: The spiciness of this dish depends on the kind of the Red Thai Curry paste you’re using and on how much of it you’re using.<br /><br /><b>Ingredients</b><br /><i>Serves 4</i><br /><br />2 tablespoons coconut oil (or any other vegetable oil)<br />1 medium onion, finely chopped<br />1 lb (453 gr) boneless skinless chicken breast, diced into bite-sized pieces<br />3 garlic cloves, minced<br />1 tablespoon grated fresh ginger (or 2 teaspoons ground ginger)<br />2 teaspoons ground coriander<br />2 large carrots, peeled and shredded (should yield about 1 cup of shredded carrots)<br />1 (13 oz) can coconut milk<br />1 to 2 tablespoons Thai red curry paste, adjust to taste<br />1 teaspoon salt<br />Ground black pepper to taste<br />3 cups fresh spinach<br />1 tablespoon lime juice (or lemon juice)<br />1 tablespoon brown sugar (I used coconut sugar)<br />Finely chopped fresh cilantro for garnish (if you don’t like cilantro, use parsley or basil)<br /><br /><b>Directions</b><br /><br />Heat oil in a large skillet over medium-high heat, add onions and sauté until translucent, about 5 to 6 minutes.<br />Add chicken and sauté, stirring constantly for further 5 minutes or until it begins to brown on all sides.<br />Add garlic, ginger, and coriander and sauté for 1 further minute, until fragrant.<br />Add shredded carrots, coconut milk, Thai red curry paste, salt, and pepper and stir to combine.<br />Reduce heat to a gentle simmer and cook for 10 minutes, or until the liquid has reduced and the sauce begins to thicken.<br />Add spinach, lime (or lemon) juice, and brown sugar and give a good stir. Cook for further 2 minutes or until the spinach has wilted. <br />Take a taste and adjust the seasoning as needed (if it’s not spicy enough add more Thai red curry paste).<br />Sprinkle with chopped fresh cilantro and serve immediately!<br /><br /><b>Nutrition facts</b><br /><br />One serving yields 412 calories, 20 grams of fat, 13.5 grams of carbs, and 42 grams of protein.<br /></div>MIke@TheIronYouhttp://www.blogger.com/profile/08233457791872076487noreply@blogger.com1