curry

A New Experience, Thai Chicken Curry, + Saturday Shares

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.

squat

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!

thai chicken curry | healthy green kitchen

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!

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Praise for The Fresh 20 and Coconut Curry-Style Fish Soup

I have met some truly incredible people in the four years since I started blogging: one of them is my friend Melissa Lanz. I first encountered Melissa “virtually” in an online food writing class over a year ago, and in that class, I learned that Melissa is a very talented writer. I’ve since met her in person and know her to be a brilliant businesswomen, as well as a very beautiful person, both inside and out.

Melissa is the founder of The Fresh 20, a meal planning service that focuses on helping busy families eat well, at home, together. The Fresh 20 philosophy revolves around shopping for 20 fresh, seasonal ingredients that you can use to make 5 easy, healthy weeknight meals. Her system can help you not just eat better, but save time, money, and reduce waste, too.

Like I said, Melissa is brilliant. And now she’s also the author of a cookbook!

The Fresh 20: 20-Ingredient Meal Plans for Health and Happiness 5 Nights a Week is a companion to Melissa’s online business, but it’s a fabulous cookbook on its own. She sent me a copy to review and I can’t say enough good things about it: the recipes are great and it is beautifully photographed by her husband, Trent Lanz.

I shopped for and cooked a week’s worth of meals as per the book’s instructions back in June and they were all terrific: this Coconut Curry-Style Fish Soup was one of them.

Coconut Curry Fish Soup | Healthy Green Kitchen

If you’ve been reading my site for a while, you probably know that I am crazy for soup, and that soups made with coconut milk are a particular favorite of mine. I’ve now happily added this one to my repertoire. I added a handful of minced Thai basil and a minced hot chile pepper (both from my garden) to the recipe to spice it up a bit and found that it’s wonderful both hot and cold, so give it a go even if the weather in your neck of the woods doesn’t necessarily have you thinking about soup yet.

I loved this soup topped with some kimchi, and you can serve it with Asian hot sauce, too, if you like. I recommend giving this recipe for homemade sriracha a try.

Coconut Curry Fish Soup | Healthy Green Kitchen

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Roasted Onions Stuffed with Curried Black Quinoa

This is a sponsored post written by me on behalf of The National Onion Association for Kitchen PLAY. I am being compensated for my efforts; all opinions are 100% mine. Storage onions have a low moisture content and thick skins, which makes them perfect for cooking techniques such as braising, caramelizing, and roasting (spring onions, … Read more

Indian Inspired Guacamole

I am pretty much head over heels in love with Heidi Swanson’s new cookbook: Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen. Unlike many cookbooks that I own, I’ve been pouring over each page of this one: I adore the way Heidi cooks and writes, and her photos are just so lovely. … Read more