Hey My Friends!
So I’m traveling today for work and currently on the plane posting this blog. I made it my mission to be consistent and put up a blog at least twice a week; including Meatless Mondays.
Because I’m on the plane, I’ve decided to give you all a simple recipe. It’s a Thai dish that taste better than it looks…😁
Here is what you will need:
- 1 lb baby red potatoes
- Extra Virgin Olive Oil
- 1 package of Tofu (or as I sometimes use, Morningstar’s vegan chick’n strips)
- 1 tsp Oregano
- 1 tsp spicy seasoning (I use McCormick)
- 1 tsp Coconut Oil
- 1 cup of Coconut cream
- 1 cup spicy Curry sauce ( I use the brand Pataki)
- Nonstick baking sheet
- Skillet with a cover
Preheat oven to 425 degrees.
First cut the baby potatoes. You can cut them in halves or in quarters and put in a bowl. Mix the olive oil, spicy seasoning and oregano in the bowl of potatoes.
Now place the potatoes on a baking sheet and put in the oven for 20 minutes or until potatoes turn golden brown.
Place the coconut oil in the skillet at a low temp. Add your vegan chicken strips to the skillet, along with the curry sauce. Begin mixing to coat the strips. Turn the stove up to medium and cover for 5 minutes.
Uncover skillet and stir in the coconut cream. Turn stove temp to low and cover, letting it simmer for 15 minutes.
Now place the potatoes into the skillet and fold into the coconut curry chik’n. Cover skillet and simmer for another 5 minutes…
Next thing you do is plate that dish and enjoy…
As always, let me know if you tried this dish…Talk to you tomorrow 💋