The combination of chili, coconut and citrus
is pure delight.
1 rounded tablespoon coconut oil
2 cups cut up broccoli (fresh or frozen)
1 chopped pepper (any color)
2 stalks chopped celery
1 diced carrot
12 yellow grape or cherry tomatoes – cut in 2
or 3 pieces
1 ½ cups chopped, cooked turkey
Salt, pepper, red chili pepper flakes -
How much of the red chili pepper flakes to use
is a highly variable thing. Use just a teaspoon if you do not like too much
heat; and if you like it hot, use a tablespoon or more.
1/3 cup coconut milk fat –
You can get this from a can of coconut milk
that’s been sitting for a day or so in a fairly cool place. The milk and the
fat will separate and you can scoop off the slightly hardened milk fat. This is
not the same ingredient as coconut oil.
¼ cup orange juice
1. Melt the coconut oil in the bottom of a
very large skillet.
2. Put the broccoli, celery, carrots and peppers in the bottom of the skillet and turn heat to a medium low. Add salt, pepper and chili flakes.
3. Layer the chopped turkey on the top of the vegetables and the tomatoes on top of the turkey. Sprinkle on more salt, pepper and chili flakes.
4. Cover and cook for about 15 - 20 minutes or until vegetables are still slightly crunchy.
5. Spoon coconut milk fat on top of vegetables and add the orange juice.
6. Cover and let the coconut milk melt for a few minutes. Then, stir and serve.
If you prefer your sauce thicker, you can mix
a spoonful of cornstarch with a spoonful of water and drizzle over the mix.
Stir just a bit and cook on low for about a minute. Turn heat off, cover and
let sit for 3 – 5 minutes before serving.
7. Serve over rice or rice noodles. You can also skip the rice and just enjoy this as a meat and veg dish.
The present moment is filled with joy and happiness. If you are attentive, you will see it. Thich Nhat Hanh
