coconut curry bonanza

sometimes you just want a meal with nary a bean in sight. this is one of those! (addendum: i just ate this and got thinking about the birds and bees of beans. bean sprouts. i’m going to ignore this fact. ok? ok.)

INGREDIENTS:

3 garlic cloves, minced

2 sliced boneless/skinless chicken breasts

1 can unsweetened light coconut milk

curry powder/paste (either’s fine, whatever curries your coconut)

bag of bean sprouts

red and green peppers, sliced

green onions

crushed peanuts

olive oil

salt/pepper/artificial sweetner

MAKE IT: Heat olive oil in a medium pan, add garlic until it starts to smell delicious. Turn the heat to med-high, and add the chicken. When the chicken is about half-cooked through (3-4 mins), pour the can of coconut milk over it, plus half a can of water. Add in curry powder, lower heat to med, and simmer for about 15 mins or so, until your desired consistency. Then add salt, pepper, and if you like your coconut curries sweet, a bit of artifical sweetner. Keep tasting it until it’s delicious.

Now, add your sliced green and red peppers. Cook until they’re a bit soft. When you are pleased with their consistency, remove pan from heat and add in as many handfuls of bean sprouts as you like. Plate, and sprinkle with green onion and crushed peanuts.

HOT TIPS: You could even do this with a nice mixed bag of frozen vegetables! Whip up some coconut treats and you’ve got yourself a bean-free feast.