Thai Coconut Curry with Pineapple

Contrary to popular belief, I don’t actually look forward to cooking every night.

Sometimes it is laziness.

Sometimes it is lack of inspiration.

Sometimes I don’t like what I have on the menu plan and can’t really decide on something that does sound good.

A lot of the time, the meals that you see here I will make for lunch and dinner on the weekend so weeknights are reserved for impromptu trips to Silvercity or eating excess leftovers or indulging in my latest obsession with a loaded salad and baked sweet potato. (Seriously, I’ve had that combo about a dozen times in the last month alone. If it ain’t broke…)

For these reasons, I like to keep some rice or quinoa already made in the fridge and just throw together a quick stir-fry. I don’t really consider them blog-worthy, but this one turned out particularly well.

Thai Coconut Curry with Pineapple

1 Tbls peanut oil
4 cups frozen stir fry vegetable blend (water chestnuts mostly picked out)
1 red bell pepper, sliced
1 cup frozen pineapple chunks (canned works too)
1 cup lite coconut milk (make sure you mix that stuff up well!)
1 Tbls minced garlic
1 tsp sriracha
1/4 cup chopped cilantro

In a wok, heat the oil over medium-high heat. Sauté the vegetables and pineapple until just heated through. You want them nice and crisp still! Stir in remaining ingredients and heat through. Serve with brown rice.

Makes 2-3 large servings.

It’s simple enough but so satisfying. We topped our bowls with some salted peanuts and it was perfection.