Wow, my poor sadly neglected blog.
I honestly don’t know how people regularly keep up with these things. They are so much work…
My life has gotten all of the sudden CRAZY hence why I haven’t been blogging. I’m finally working semi regularly (At least 5 days a week) which has been awesome! But I had forgotten how much working takes out of you…I get home from work and all I want to do is relax…Blogging is usually at the back of my mind. Also I have a HUGE announcement. I have decided after over a year of deliberation…to Transition. For those of you who don’t know what that means. in short form it means to medically change my body, and my social role from Female to Male. Its much more complex than that…but that is the basic definition. That has taken all of my time and energy…just getting everything set up to start the medical aspects (especially for someone who doesn’t have Health insurance…it is really complicated.) and then on top of ALL of this. I had complications with my Snap program benefits, and couldn’t purchase fresh food this month. So I didn’t really have much to blog about. But I FINALLY got that sorted out, so we have fresh produce in the house again! yay!
To celebrate being able to buy food again. I bought some shrimp, potatoes, ginger, and cilantro 2 days ago. and made my infamous Curry.
I usually make it with chicken so I was apprenesive about using shrimp but Beth LOOOOOOVES shrimp so I decided to treat her, and give it a shot.
It turned out AMAZING.
Heres the recipe.
Thai/Indian curry base (add protein…I used shrimp this time, but Chicken is great, and Pork works well also)
4 Portions Cook time: about 45 mins prep time: about 20-30 mins
1/2 Onion Diced
2 Cloves Garlic Crushed
1 small knob (about 1/2 tablespoon) Fresh Ginger Minced
2 or 3 Potatoes
1 Can diced tomatoes
1/2 to 3/4 teaspoon (depending on house spicy you like it) Thai Kitchen RED curry paste
1 – 2 teaspoons Yellow Curry powder
1 teaspoon Cumin
1 Can Coconut Milk (NOT the low or reduced fat kind…yuck.)
1/4 cup cilantro (or how ever much or little you like…I like A LOT!)
1 fresh lime
With Chicken: Add 2 small Chicken Breasts
With Shrimp: Add 1/4 Lb Shrimp
1. In a med sauce pan sweat the onions and garlic in 1 teaspoon olive oil
2. add ginger and potatoes sweat the ginger until it becomes fragrent.
3. add the curry paste and spices
4. add the tomatoes and coconut milk
5. Simmer until the potatoes are soft (about 30 mins)
6. Add the cilantro and lime
7. Serve IMMEDIATELY. with Rice and Naan.
If you are adding a protein I usually cook about 3/4 of the way separately in a small amount of olive oil and curry powder. When usuing chicken. Cook separately, allow to cool, shred with a fork or your fingers (but I am not very patient and end up burning my fingers) then add to the curry base when you add the lime and cilantro.
If you use shrimp, remove the shells and tails and add RAW when you add the cilantro and lime if they are small to med sized shrimp they should cook in about 1 minute and 30 seconds.
Sorry no pictures this time.
Just fyi this makes FANTASTIC LEFTOVERS!