I was at a loss today about what to cook. I had forgotten to take the chicken out of the freezer, and while I have enough spinach to sink a ship, I don’t have many other veggies to make a spinach salad. So it was off to the grocery store after work and I swear, I stared at the produce and the meat case for a long time before I figured out what to make.
I still wasn’t quite sure when I got home, but I started throwing some stuff together and wound up with a delicious Thai-style coconut curry type dish which I served atop a bed of spinach. Hey, I have to use it up somehow! Oh, and just FYI, I’m super-proud of this photo!
Simple Thai Coconut Curry
Ingredients
2 lbs lean pork loin or chicken or 2 blocks tofu, diced and drained
1 can (14 oz) coconut milk
1 onion, diced
1 clove garlic, minced
1 to 2 Tbsp. Singapore Seasoning (or something similar)
1 Tbsp. olive oil
1 tsp. (or more) Sriracha
Directions
Heat the olive oil in a large wok. When hot, add the onions and garlic and cook until lightly browned. Add the pork and half the Singapore Seasoning. Stir well and then add the rest of the seasoning. Add the coconut milk, stir in the sriracha, and lower the heat to a gentle simmer. Cook until pork is done, about 25 minutes. Serve over rice or veggies (or both!)
There was something about the jar of Singapore seasoning that spoke to me today. It smelled remarkably like my favorite Thai Matsaman curry, which has potatoes and blanched peanuts in it, which sounded SO good when I got home!
That’s all I’ve got tonight… I’m off to finish up my blue/green monster I made this afternoon with spinach, avocado, and blueberries and finish up reading this amazing book a student loaned me. It’s the second in the Hunger Games series, and I’ve been thinking all day about what’s going to happen next!
Have a wonderful night!
