I’m transported. Drifting along with a recklessly good summer storm. I love when they roll in hard and fast, sheets of warm rain and angry thunder. It makes me nostalgic for my younger self, unhinged and uninhibited from my own judgements. A colorful memory that comes back to me with the strong scent of lilies on my nose… Sex in the rain, 19 and carefree. Erotic. Why do we judge ourselves so harshly later in life, why? I float away and try to channel that confident girl, come back to me.
I’m working on her… Aren’t we all working on something? Sometimes we have to drop our guard, for our own good. Stop living within the toxic zone that can sometimes be the confines of our own mind. I’m trying. I’ll get there.
Get up, put in work, sweat, burn, inhale – be positive, exhale – be strong, fuel up, smile, sleep, do it again…
… In the meantime, I’ve cooked up something worth sharing with those that take the time to visit me here… I hope you tuck into a bowl sometime soon. I hope you love it.
Limey RED CURRY with BUCKWHEAT Noodles
- 1 tbsp of organic coconut oil
- 2 shallots, chopped fine
- 1 bunch of broccolini, chopped rough (or green beans)
- 1 bell pepper, sliced
- 3 cloves of garlic, crushed
- 1 + tbsp of fresh or ground ginger
- 2 heaping tbsp of red curry paste
- 1 tbsp of organic Tamari, low sodium
- 1 heaping tbsp of organic creamy peanut butter
- 1 can of organic coconut milk
- 1 cup of organic low sodium chicken broth
- 2 limes, zested,
- The juice of 1.5 limes
- 1 + tbsp fish sauce
- 2 organic or locally raised chicken breasts, thin sliced
- 2/3 of a package of store-bought buckwheat noodles
Heat the oil in a wide and shallow pot over medium, cook down the shallots until translucent and add the garlic. Cook until fragrant. Add the ginger, and curry paste. Stir until everything is coated. Add the tamari, coconut milk, peanut butter, broth and bring to a simmer.
Add the broccolini and chicken, cook for approximately 1 minute. Add the noodles, stir until coated and they begin to soften, 3 – 4 minutes. Add the bell pepper and turn the heat off. Add the fish sauce, lime zest, lime juice and fish sauce. Don’t skip the fish sauce.
Taste and adjust as your taste buds tell you. Serve with more lime 😉
xo A New England Girl
One Reply to “Limey Red Curry with Buckwheat Noodles”
In this recipe, are you adding the chicken after it’s fully/partially cooked or just thin sliced uncooked chicken?
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