I love experimenting in the kitchen. Sometimes it’s a slow, multi-step process; a dance through the silence of my house, no music, no tv, no roommate. I can revel in the stillness and silence. My only company is the chop, chop, chop of my knife, the bubble of the pot, the sizzle of onions carmelizing in the pan. It’s the one moment in my day where there is silence. No tap, tap, tap of the keyboards at work, the bass grinding at the gym or the chatter on the train. Just silence.
But other times, I walk in the door so famished I’m ready to
chew my arm off rip the lid of the jar of almond butter and inhale every last, creamy, delicious bite. On these nights, it’s a good thing I have most of my veggies pre-chopped and the protein already cooked, waiting to be recreated into the flavor of the evening.
The Whole30 isn’t as challenging the second time around. However, this time it has me paying way more attention to the random preservatives added to some of my pantry staples. Coconut milk and curry pastes are always on stock in my house, but after I searched Sunflower, Smiths, and Whole Foods for sugar and preservative free products and came up empty handed, I realized that I needed to put a little bit more effort into my weekly shop.
As a sidenote, going by the Asian Market may seem like no big deal to most people, and really, it shouldn’t be. However, I’m stubborn. I hate driving and commute either by bicycle or Trax. Since the Asian Market isn’t on the Trax line. It took me about a week to actually ride my bike past the store. Last night I was grateful I finally did. Plus, I love exploring new grocery stores when I travel abroad, heading to the Asian Market was like a 15 minute break from Salt Lake City… Sigh. I need a plane ticket somewhere.
Green Curry with Chicken: serves 2
What you will need:
Aroy-D Coconut milk (no nasties!)
Aroy-D Green Curry Paste (also, no nasties!)
2 garlic gloves diced
2 cm. ginger diced
1/2 cup chicken broth
1/2 rotisserie/roasted chicken
1/2 eggplant, sliced
1 head of broccoli, chopped
Cayenne to taste
Slowly heat the coconut milk and chicken broth in the wok and add the green curry paste. Let the coconut milk and curry paste simmer, but don’t let it come to a boil. Add garlic, ginger and cayenne and let it simmer for a few more minutes. Add the eggplant, allow to cook for a few minutes before adding the broccoli (I like my broccoli on the crunchy side). Just before it’s done, throw in the chicken just long enough to heat it through.
The longer the curry sits, the better it will taste, but it’s yummy even if you’re eating it 20 minutes after you started! We served it over roasted spaghetti squash.