Well, here i am, Hello! My excuse for not bloging? Well i haven't had the internet....but we've had it now for over a week so truly, i'm just a slacker. I'm not going to try to catch up either, the thought of that is too daunting, so, i'm just going to blog a seriously AMAZING recipe :) Here goes, its from
Just Cook Already and really, you gotta try it. Its like a yummy Thai Coconut Curry
Chicken and Vegetable Curry
1 1/2 can coconut milk (I went ahead and used the whole 2 cans, it worked and it was still yummy)
1/2 can of water (use the coconut milk can)
1 whole red pepper, sliced thin
2 carrots, sliced thin
1 tsp. ginger
3 tsp. minced garlic (about 3 cloves)
3 tbsp. yellow curry powder
2 chicken breasts
2 tbsp. coconut oil
kosher salt (to taste)
1/2 onion, sliced thin
1 sweet potato (or 1/2 if it's large), peeled and sliced (i just used regular, they worked)
1/2 can baby corn (i just used frozen, put it in when it was all about done)
1 lime
2 cups spinach (fresh)
Directions
In a medium-sized skillet over medium-high heat, add the coconut oil (if you don't have any, use canola oil). While the oil heats up, cut your chicken into length-wise slices, about 3/4 inch thick. Then cut those slices in half. Season with kosher salt to your liking, then add the chicken to the hot skillet. Flip the chicken once and continue to stir until cooked through. Set aside.
In a LARGE skillet (you'll need some room) over medium-high heat, add the coconut milk and 1/2 can of water. Stir with a whisk. Add the curry powder, ginger, garlic, and a pinch of kosher salt. Completely mix together with a whisk. While that heats up a bit, cut your vegetables (or make your life easier and cut them before you start cooking anything). As the coconut milk starts to boil, add all of the vegetables (red pepper, carrots, onion, sweet potato, baby corn) except the spinach. Lower the heat to medium-low and cover with foil. Cook for about 15-20 minutes until the vegetables are tender, stirring occasionally. Add the chicken and spinach and cook for about 5 more minutes. Give it a taste and add more salt if needed.
Serve over rice (if you want... I like it just the way it is), and squeeze fresh lime juice over top.
Hmmmm, just seeing that recipe again makes my mouth water. I think i'll make it again tomorrow... seriously, go try it:)
I guess i might as well end with some updated pic's of the cutest kids in the whole world :)
I love my life
