Coconut Rice & Chicken
2 Hawaiian medium sweet potatoes or 1 large sweet potato
2 carrots
2 to 3 jalapenos
1 medium onion
1 can organic Thai coconut milk
1 can water
1 cup white rice
Cut veggies into bite-size pieces. In a large pot with a lid, bring the coconut milk, water, and vegetables to a boil. Add rice and stir. Reduce heat and simmer until rice is cooked (follow directions on package) and veggies are tender. Top with grilled or rotisserie chicken and add a side salad for a complete meal.
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Thai Buffalo Stir-Fry & Asian Greens
1 1?2 tbsp olive or peanut oil
2 tbsp garlic, minced
3 tbsp roasted chili paste, divided
1 pound ground buffalo, turkey, chicken, or beef
3 tbsp soy sauce
1 tbsp dark brown sugar
1 to 2 packages fresh basil, chopped
In a wok over high flame, heat olive or peanut oil and add garlic and 1 tablespoon of the roasted red chili paste. Cook garlic for 30 seconds, add meat, and break up using a wooden spoon, cooking until beginning to brown. Add another tablespoon roasted chili paste, soy sauce, and dark brown sugar. Cook another minute. Add final tablespoon of roasted chili paste. Add chopped basil and toss together. Remove from heat. Serve over white or brown rice.
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Quick-Cooked Asian Greens
1 1?2 tbsp coconut oil
2 large bok choy, chopped
2 cups red cabbage, shredded
2 tbsp soy sauce
In a hot wok, heat the coconut oil. Toss the bok choy and red cabbage into the wok and stir to coat with oil. Cook for one to two minutes. Add in soy sauce and cook one more minute. Greens should be crisp but still tender.
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