First, know that I agree with Rachael about the importance of using quality ingredients - especially beef. Cows are not supposed to eat grain, friends. They were built to eat grasses. That’s why
they more than one stomach. Plus, eating grains hurts cows and makes them ill. If you’ve ever seen or read about a CAFO (concentrated animal feeding operation), you’re skeeved out when you peruse the cheap meat at the grocery store. I am happy to facilitate the skeeve factor: click here.
In contrast, you can buy grass fed meat from farmers right here in West by God Virginia. If you join Monroe Farm Market, you’ll meet these dedicated agrarians and feel connected to the food you eat. They’ll learn to know you and what you like. They’ll be happy to see you when you pick up your order, and they’ll go out their way(s) to accommodate you.
Second, here’s a recipe that has nothing to do with cows: Thai Green Curry Chicken. I found it on Everyday Paleo and made it for our Super Bowl feast last year. For some reason, I’ve never shared it with you. I don’t know why because it’s super easy/fast; it tastes really good; and in general, it kicks much ass! My Jackie really likes it. He once asked me to make it two days in a row.
Thai Green Curry
1.5 lbs boneless skinless chicken breast, cut into 1 inch cubes
2 carrots, chopped
1/2 a large head of green cabbage, shredded
3 cups crimini mushrooms
1 can coconut milk
1/2 cup chicken stock
1 tablespoon Thai curry paste and add more a little bit at a time tasting until you find the the right level of spiciness
1-2 splashes of fish sauce or more to taste
1-2 splashes of coconut aminos or more to taste
In a large pot or Dutch oven, mix the the coconut milk and curry paste. Slowly bring the mixture up to a gentle boil and then reduce to a simmer for 5 minutes. While the coconut milk and curry are simmering, cut up the chicken and chop the veggies. Add the chicken, carrots, chicken broth, fish sauce, and coconut aminos to the coconut milk curry. Mix well and simmer for another 10 minutes. Add the cabbage and mushrooms and cook for another 3-5 minutes or until the cabbage is tender. Top with chopped cilantro.
I’ve made this without the cilantro as I don’t usually keep cilantro in the winter. It tastes good. I’ve also made it without mushrooms, because I’m the only one around here who likes mushrooms. I like to top my bowl of curry with some sliced grape tomatoes.