I haven’t posted much lately, but I figure this is sort of like an online journal of mine, and like other peoples’ diaries, you go through waves. It’s not that I haven’t been cooking much – it’s just that I’m always in a hurry so I never really have time to jot things down!
One of the things on my plate right now include a new job I’ve been at for the past 3 months. It was kind of daunting, going back to work after having a baby and a traumatic brain injury, but a lot of the people I work with have had some sort of brain issue, so I REALLY can relate. When I say, “I know how you feel,” I’m not lying. Especially when I share what I’ve gone through. People don’t even realize that at least they can eat, because I was on tube feeding for about six months. And at least they can walk to the bathroom, because I couldn’t do that either!
Anyways, it’s a really rewarding feeling, this place I’m in right now. Thank you to all my dietitian friends for your support and my constant emails. Even though I’m in Texas, I still feel so connected to y’all!
Thai Green Curry Chicken Saute
1 1/2 Tbsp olive oil
1/2 red onion, halved and each side cut in 4-5 chunks
1 large red bell pepper, cut into 1-inch pieces
1 lb chicken breast tenders, cut in 1-inch pieces
2 garlic cloves, minced
3/4 cup light coconut milk
2 tsp green curry paste
1/2 tsp fish sauce
In a large saute pan, heat the oil over medium heat until hot. Add the red onion and red bell pepper, sauteing for 4-5 minutes, until slightly soft. Move the onion and bell pepper to the edges of the pan and add the cubed chicken in the center of the pan. Saute for another 8-9 minutes, flipping the chicken over every couple of minutes, until browned. Add the garlic and saute another 3 minutes. Turn the heat to medium low; add the light coconut milk, curry paste, and fish sauce. Taste when all the chicken is cooked through; if it needs to be saltier, add a dash of fish sauce or kosher salt to your taste.