That’s what we had for supper tonight. My kiddos didn’t like the Thai sauce…it was quite spicy so one of them just had Bragg’s Liquid Aminos on his beef and then had peas instead of broccoli and one of them just had plain beef and peas. I was inspired to try something like this after watching JJ Virgin talk about low carb dinners on About.com. I’ve heard JJ before on the SavingDinner podcast. I listen to that a lot and have learned so much! Anyway, JJ was talking about using Red Thai sauce over veggies and chicken to make a yummy dinner. I only had a whole frozen chicken and didn’t have time to thaw and cook it so I used some stew beef instead and added broccoli to the plate. It was quite good! My husband liked it as well so I’ll probably make it again. : )
Here’s the recipe for the Red Thai Coconut sauce:
½ cup canned tomatoes
grated Coriander about 3/4-1tsp
1TB +1tsp Xylitol
1TB lemon juice
3TB coconut milk
1TB chili powder
8 jalapeno pepper slices out of the freezer
¼ cup shredded coconut…I have Bob’s Red Mill dried so I added a bit of water and warmed it in my toaster oven before I added it.
Puree all in food processor.
I use the word “Thai” very loosely seeing as how I am not an expert of Thai food. I should probably say it is “Thai inspired”
I also made Elana’s coconut flour muffins but instead of using cranberries, I used blackberries. Yum!