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Posted by Stephanie Meyer on Mar 16, 2006 at 9:44am

Snow, snow, go away, come again some other day (as in, Christmas 2006!). Sheesh. Enough already! I’m trying to convince myself that it’s pretty, but it’s not working, not after our recent glimpses of (almost) green. The only good part of it all is watching how much fun Nathan is having playing outside every day after school. My boy is a Minnesotan through and through. Yah. He’d play out there with no jacket on if I’d let him! He comes in wanting a cup of hot cocoa, oh fer cute!

I’m picking up the drill again today, took a little break what with the excitement of the arrival of Baby Cooper (who went home today, he’s home!), but it’s time to get back to my projects, ya know! (Sorry, I’ll stop that MN thing now… Or at least the obvious MN thing, I’m sure plenty of it sneaks in otherwise…)

Tonight will be just John and me for dinner – rather than go out, I think we’ll stay in, where it’s cozy and warm (while we have electricity anyhow, eek). I bought a rotisserie chicken yesterday thinking I’d make a quick coconut curry dish tonight. Chicken, veggies, Thai curry paste, coconut milk, over jasmine rice (recipe posted in comments below). Mmmm… It’s a simple dish, on the table in 30, and really yummy on a cold snowy day. In March. (Fuck March.)

Ooh, good curry, so colorful and delicious. Salty, sour, spicy, sweet, just like it’s supposed to be. I added broccoli this time, and green pepper and raisins, and had some fresh basil so tossed that in also. Damn! It’s a great recipe because it’s flexible – the base of coconut milk, onion, garlic, curry paste, curry powder, fish sauce, brown sugar, lime juice and basil allows for endless variation. Shrimp, fish, chicken or no meat/fish at all. Broccoli, mushrooms, peppers, tomato, raisins, nuts, peas – any or all of those. Delicious with jasmine rice, regular long-grain rice, or tossed with angel hair pasta. Variations on a Theme, that’s my mantra. Enjoy!

If you enjoy articles about nutrients and health, this is a good one, about the importance of fish oil/omega 3 fatty acids (I take four ZoneLabs fish oil capsules/day; hey, it’s worth a try…), check this out: Eat This, Cheat Death.


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Older Comments

  1. By Stephanie on March 18, 2006 at 10:00AM

    Hi Barbara! Thanks for reading my blog and checking in! And for appreciating a good curse - like salt, adds flavor. Hope you're all well and that we'll be seeing you soon - Stephanie

  2. By Barbara Kimmel on March 16, 2006 at 6:40PM

    Stephani - truly enjoying your blog..the recipies, the insight into what's going on with you, John, and kids, and especially the fact that I'm not the only one that loves a good curse.

  3. By Suz on March 16, 2006 at 1:08PM

    I'm with you, sister. NO MORE SNOW!

  4. By Stephanie on March 16, 2006 at 10:04AM

    Chicken Curry with Jasmine Rice
    Stephanie Levy
    Serves 4

    This is a beautiful, fragrant, filling and EASY dish, adaptable to the amount of chopping you feel like doing. This can be easily on the table in 30 minutes.

    Sauce:
    1 can coconut milk (not the light version, and not pre-emulsified, check label for emulsification ingredients; Taste of Thai brand works well)
    1 medium yellow onion, cut in half, then sliced ¼” inch thick
    1 large tomato, seeded and chopped
    1 tsp. dried basil
    1 clove garlic, minced
    1 Tbsp. green Thai curry paste (or a bit less, to taste)
    1 tsp. curry powder
    3 Tbsp. soy sauce or Thai fish sauce
    2 Tbsp. brown sugar
    juice of 1 lime (or more to taste)
    5 whole scallions, chopped
    1 rotisserie chicken, meat pulled apart into bite-size pieces (can substitute raw shrimp)
    Optional (any or all):
    • 1 red bell pepper, sliced into matchstick strips
    • 4 oz. sliced mushrooms
    • 1 c. of small broccoli florets

    Rice:
    1½ c. jasmine rice, cooked according to package directions
    Optional (either or both):
    • stir in 1/3 c. frozen baby peas when rice is just done, cover and let sit for a few minutes to heat them through
    • stir in 1/3 c. toasted slivered almonds right before serving

    Open can of coconut milk with a can opener and skim the thick, white coconut fat off the top and put into a Dutch oven. There will be about 3-4 Tbsp. Heat pan over med-hi heat until coconut oil is hot, then stir in onions (and red pepper and/or mushrooms if using) and cook until they start to wilt, about 3-4 minutes. Stir in tomato and basil, cook for 1 minute, then garlic, Thai curry paste, and curry powder. Cook for 1 minute. Stir in the rest of the coconut milk, soy sauce and brown sugar. Turn heat to low, cover, and simmer for 10 minutes (add broccoli, if using, in the last few minutes of simmering; same if using shrimp, simmer for 2-3 minutes). Uncover and stir in lime juice, then scallions and chicken. To serve, spoon rice into soup bowls, top with curry.

    Note: if you add the broccoli, increase the soy sauce to 3 ½ - 4 Tbsp. or to taste (for saltiness).