Every now and then, I actually do something non-horse (or work) related. Shocking, I know. Occasionally, that something is an adventure in the kitchen! We love cooking at home for one big reason; you know exactly what’s going into your food. We can choose hormone-free meats, local veggies and make sure our recipes don’t include a pound of salt.
Some weeks are busier than others and it’s take-out all day erryday. But when we’re consistent and take the time to plan meals, we both feel so much better. Higher energy levels, more stamina during training and sounder sleep are just some of the perks.
I’ve found so many delish recipes from the great wonderful interwebs so I wanted to share some of my favorite recipes with you this year and maybe pay back the favor to a friend or two. I hope you enjoy them as much as we do.
My first featured recipe, Massaman Curry, is not – I repeat NOT – one to take on in a hurry. Non-cooks, don’t write it off, it’s not difficult at all. Swearsies. It just has a bit going on and you need to prep more than you might think. But guys, anything that can cook in one pot is a keeper in my book.
Our favorite local Thai restaurant makes a much creamier, brothier version of Massaman which is delicious and made me want to make our own. Buuuut, we love how every single scoop from our version is good enough to be a last bite.
Side Note: I’m not the only one who saves a perfect last bite, am I?
I happened to head home early today and realized I had everything for this dish. It’s usually one of my ‘Sunday sauce’ features but it was fun to squeeze it in on a workday! How do you balance your time to include homemade meals?
Ingredients
- 1 can Masaman curry paste (get this at an Asian or specialty market. You can use red curry paste but it’s not quite as perfect)
- 2-3 Tbs. Peanut oil
- 3 cans coconut milk
- 1 tsp. fresh ginger
- 3-4 Tbsp. chopped cilantro
- 2 Tbsp. brown sugar
- 1 Tbsp. lime juice / 1 fresh squeezed lime
- 1 Tbsp. Worcestershire sauce
- 1 onion sliced thin
- 2 lb. chicken sliced as paper thin as you can get it.
- 3 medium potatoes peeled and cubed
- 1 c. crinkle carrot chips
- 3 Tbsp peanut butter, heaping scoops
- 1/2 c. peanuts
- Sriracha sauce to taste.
- Thai or Red pepper flakes to taste
- Cooked Jasmine rice
Instructions
- Ok I have to preface, this batch size is meant for my 6’6” athlete man. It’s going to make 5-8 servings for normal folks. We eat it for leftovers for a few days and it reheats beautifully in the microwave or on the stove. Cut the recipe to 1lb chicken, 2 cans coconut milk and 1-2tbs peanut butter for normal people portions. Leave all other ingredients the same. Yours will be s little brothier which is equally scrummy.
- PREP PREP PREP. Slice your chicken into super thin pieces, slice your onion, and chop your cilantro before starting. I promise you’ll thank me. The chicken takes a minute to slice if you’re doing 2lbs. So many chickens.
- Heat the peanut oil in the largest saucepan you have over medium heat.
- Stir in the curry paste and cook for about 2 minutes. Let it sizzle. Yum.
- Add 1 can of the coconut milk and stir together with the curry paste until blended.
- Add the ginger, cilantro, brown sugar, lime juice and Worcestershire sauce and bring to a boil.
- Once boiling, add the chicken and onion then reduce heat to simmer.Cook for about 6 minutes until the chicken pieces are cooked through.
- Add the other 2 cans of coconut milk and stir together thoroughly then bring back to boil. (If you’re making the smaller batch with 1lb of chicken instead of 2lb, only use one can of coconut milk here – OR if you’re making 2lbs of chicken but want a less creamy end product)
- Add the carrots, potatoes, peanuts, peanut butter, siracha and red pepper flakes and stir until mixed.
- Cover and simmer for 20-25 minutes.
- Serve over rice in a shallow bowl and garnish with cilantro.
- NOTE: My fella adds more Thai pepper flakes to his bowl when serving to make his dish a 5* spicy so I don’t have to over-spice the enter batch. I happened to have added too many during step number nine today and it didn’t melt my face off so I think that means I’m becoming one with the spices, right?