Never in my life did I imagine that at 44 years old I would:
1. wear a singlet in public
2. lift weights in front of judges and a crowd of people
But last weekend I did just that when I competed in my first powerlifting meet.
And I had a awesome day, you guys! I lifted well and I had a really great time. I very much look forward to doing it again. I’ll try to write more about the experience when I’ve had a little more time to process “all the feels”.
Now let’s talk about this Thai Chicken Curry recipe. It comes from The Real Food Cookbook: Traditional Dishes for Modern Cooks by Nina Planck. I received an advanced reading copy of this cookbook from the publisher a few months back, and I have tried a bunch of the recipes since then. In addition to this Thai Chicken Curry, my favorite recipes so far have been the Caesar Salad, the Ricotta Pesto, and the Fermented Ginger Ale. The Downy Vanilla Cheesecake is also terrific!
I really like Nina’s writing. I enjoyed her book Real Food: What to Eat and Why(2008) very much, and was excited when I heard she was writing a cookbook. The great thing is this cookbook is not preachy or pretentious, and it’s filled with exactly the type of food that I like and want to eat: food that’s nourishing and immensely satisfying, without being fussy. You don’t have to go to the ends of the earth to find the ingredients needed to make the food in this book :)
My son proclaimed this his favorite Thai dish that I have cooked, and since I use Thai flavors a fair amount, I think that says a lot. FYI cold leftovers are quite wonderful!