Dinner Recipes

Coconut Peanut Thai Bowl

IMG_0122IMG_0123IMG_0124In honor of the 1 month mark to our Thailand adventure, I thought that I would post my MOST fav delicious indulgence! I love Thai food it’s packed with flavor and nutrients, I am seriously obsessed with coconut anything as you may have noticed by now…. This coconut thai bowl is loaded with flavors that are layered with the perfect amount of sweetness from the coconut sugar and the coconut milk ! Enjoy my fav bowl yet!

What You’ll Need:

  • 1 yellow onion diced
  • 1 package of extra firm tofu ( make sure its extra firm)  or 8 oz of Chicken if you don’t like tofu
  • 3 small red bell peppers, sliced length wise
  • 10 cremini mushrooms, 10 button mushrooms, diced
  • 2 cups vegetable broth – low sodium
  • 1 can full-fat coconut milk
  • 1 tbl of coconut oil for cooking up onions and mushrooms
  • 1 tbl srirracha hot sauce
  • 2 tbsp soy sauce (or tamari)
  • 1 tsp fresh grated ginger root
  • 1/4 tsp sea salt
  • 2 tbsp coconut sugar
  • 3 tbsp of pure curry paste like THIS one
  • 2 tbl of natural peanut butter
  • 4 cups broccoli, chopped
  • 4 carrots, coined
  • 1 cup pineapple, diced
  • 15-20 fresh basil leaves torn
  • Crushed peanuts for topping about 4 tbls

What to do:

First. Take the tofu and press out the liquid with a paper towel firmly, if using chicken make sure its thawed completely.

  1. Saute the Mushrooms, onions and red peppers in coconut oil until see through.
  2. Add in your protein source ( tofu or chicken) and cook until all the way cooked through. If using tofu it should have a light brown color to it when done.
  3. In a separate wok ( or huge frying pan) Make up the sauce – adding the veggie broth, coconut milk, curry paste and peanut butter until heated all the way through.
  4. Next add in your saute’d  mushrooms, onions and red peppers & proteins along with all the rest of your veggies and hot sauce, put a lid on the pan and let cook down until the broccoli and carrots are easily cut.
  5. Now chop up your basil leaves in the last 5 mins of cooking and add in cooking for remaining 5 mins.
  6. Be sure to stir throughout cooking to make sure nothing is burning or sticking especially if using tofu, it tends to stick to the bottom if you don’t stir a lot.
  7. Top with crushed up peanuts!

I hope you love this Thai peanut bowl it is seriously my go to meal when I can’t stand looking at the snow anymore…. I cant wait to share my recipes inspired by Thailand with you! 

 

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