Red Coconut Curry

    While I prefer to, and really enjoy, eating low carb dinners during the week, I am definitely limited by price.  Furthermore, I'm at least making an effort to reduce my factory-farmed meat consumption, so  I've been turning to beans, veggies, and rice since they're so much cheaper than grass-fed meats.  My strategy is to eat lower glycemic grains and plenty of fat in order to reduce the carbohydrate burden of my meal.  This seems to work well for me as long as I eat little fruit and virtually no sugar through the week.  This week's dinner is a great example of how I try to accomplish this.
     I had leftover brown rice and plenty of beans that I cooked over the weekend stored in the fridge.  I have a good supply of canned sardines from Trader Joe's.  I wouldn't have imagined ever saying this, but sardines represent my ideal food; they're a fatty source of protein (omega-3s), are low in pollutants (they're small size reduces bio-accumilation), and aren't over fished (tuna get more culinary attention than the humble sardine).  I made a big pot of curry, and served several hot ladles of it over sardines and some beans and rice.

Coconut Red Curry:

1. Sauté julienned onions and red peppers in coconut oil and olive oil (ran out of coconut oil!)
2. Add sugar snap peas, deseeded jalapeno, and garlic and sauté for one minute
3. Add two cans of unsweetened coconut milk, 1.5 Tbsp red curry past, and 1 Tbsp fish sauce. 
4. Stir together then simmer for 5-7 minutes.

Oh! Don't forget the garnish:  bean sprouts, lime juice, and a mixture of chopped basil and cilantro.

And add Siracha until it hurts so good.