Breakfast: Admittedly not the best, but I just really wasn’t hungry. I made a coffee-cocnut milk latte if you will and had a handful of almonds. Wasn’t bad, and I think I got enough calories from the coconut milk.
For dinner I had a green thai chicken with vegetables. Funny thing about this though, when I opened the coconut milk, I saw these little greenish brown beans inside this coconut looking water. Weird right? So I looked at the can and it turns out I had accidentally picked up pigeon peas in coconut milk. But that was all I had, so I used the pigeon pea coconut milk mixture and just added half a can of regular coconut milk and it was really good! I think it brought a little more sweetness to the curry than just plain coconut milk.
I brought the pigeon peas and coconut milk and half the can of regular coconut milk to a boil. I then reduced that to a simmer and added a tbsp of fish sauce, and a 2 tbsp of thai kitchens green curry paste and let that simmer for a minute. Then I added 8 chicken tenderloins that I cubed and I let that simmer for 7 minutes. Then I added a head of chopped broccoli and 1 zucchini that I diced and let that simmer for another 10 minutes.