Staying healthy has been a real challenge these past few months. You would think with the COVID19 cases rising I would pause and reconsider before going through the drive-thru. The truth is it does not, after I have consumed the food, I do feel foolish. When the pandemic first began, I was more cautious, and actually made a comment regarding the government getting rid of the old, and sickly people around the world. My opinion was restaurants were being allowed to reopen so, they could get rid of the stupid. I am officially one of the less intelligent individuals or perhaps was. No longer do I fit into this category and have figured out a genius solution to save money, remain safe from accidental exposure, and eat healthily. I purchased a Crock-pot express and my dinner is done in less than 30 minutes. The option of a fast, healthy way of preparing meals has been convenient. I have time to eat and relax before going to bed. You can cook rice, pasta, frozen meat, potatoes, vegetable and more. I still eat out occasionally, but I no longer use the excuse of having nothing cooked and being hungry to eat fast food.
Thai Green Curry
Prep 15 minutes, Cook time 20 minutes, 2-3 serving
1 1/2 lbs skinless, boneless chicken thighs cubed,
3 shallots, peeled
2 cloves of garlic, peeled
1 green finger chili
1 lime, zest, and juice
1 lemon, zest only
1 small bunch of Thai basil
1 tbsp coconut or vegetable oil
13 1/2 oz. of light coconut milk
1 tsp brown sugar
1 1/2 tbsp fish sauce to taste
Steamed rice
Place shallots, garlic, chili, ginger, lime zest and juice, lemon zest and most of Thai basil into a food processor. Blend to a paste. Press brown/saute' set temp to low and press start on Crockpot express. Allow preheating, add the oil and stir in paste mixture, and cook for 1-2 minutes. Stir in chicken and continue cooking for 2-3 minutes to seal.
Pour in the coconut milk and stir well. Secure the lid and press poultry, set pressure on high. set time to 15 minutes. When cooking is complete and pressure is released allow time to cool. Season with the fish sauce to taste and thicken slightly with cornflour and water. Serve with steamed rice.