1 1/2 cups carrot slices, cut at a diagonal, lightly steamed
2 tablespoons chopped roasted peanuts
3 cups cooked brown rice
Directions:
Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well blended.
Stir in rest of half-and-half and coconut extract; set aside.
Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes.
Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture;
reduce heat to simmer and let cook, covered, for 2 minutes.
Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.
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1 1/2 cups carrot slices, cut at a diagonal, lightly steamed
2 tablespoons chopped roasted peanuts
3 cups cooked brown rice
Directions:
Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well blended.
Stir in rest of half-and-half and coconut extract; set aside.
Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes.
Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture;
reduce heat to simmer and let cook, covered, for 2 minutes.
Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.
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