hello internet friends (and real life friends, who are also internet friends). i am so excited. you see, i’ve been doing some research on nice DSLR cameras for a couple weeks now. i’ve talked to multiple friends who are fantastic photographers and i’ve read a lot of reviews online.
today, i finally pulled the trigger on a nikon d3100. i’m so excited to add a little higher quality work to my blog, which started out as just a catalogue for me and jason to keep track of good recipes that we’ve made and has turned into a true project for me. i love it here. and i am going to love it even more with a quality camera (instead of my instagram-ed iphone photos, which, bless their heart, are pretty bad).
so my mission is this. in addition to adding new recipes and projects to the blog, i’m going to go back and remake the things worth remaking, photograph them with some more love and repost for you all to enjoy. so call out your favorites, i’ll start with those.
with all the excitement of the new camera, tonights dinner is brought to you by “what can i throw into this pot of bubbling coconut milk and curry paste?” these are the simple things i have known and loved far before i started the blog.
- 1 tablespoon butter
- 1 cup brown rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 4 chicken thighs, cut into strips
- 4 cloves garlic, chopped
- 1 medium onion, chopped
- 2 cups coconut milk
- 3-4 tablespoons green curry paste
- 1 teaspoon fish sauce
- salt and pepper to taste
- 3 zucchinis, sliced in half and then cut into small half circles
- 5 cups spinach
- *If I had them, I would also add in or sub in green pepper, peas, or thai eggplants.
- In a pot, melt butter. Add in rice and stir until coated. Add chicken broth, bring to a boil, reduce heat and cover for 30-40 minutes, until rice is cooked.
- Meanwhile, heat olive oil in large dutch oven. Add garlic and onions, cooking for 3-4 minutes. Stir in chicken. Cook for 8-10 minutes, until chicken is slightly browned.
- Stir in coconut milk, curry paste, and fish sauce. Bring to a boil, reduce heat, and simmer until thickened, about 10-15 minutes.
- Add salt and pepper to taste.
- Toss in zucchinis and cook on low heat for an additional 5-7 minutes.
- Finally, stir in spinach and let wilt. Serve curry over rice.
[…] Course 3: Pad thai was ordered from Bandung (if you can’t beat it, just have Marty and Anne buy it). And Chicken Curry a version of this recipe. […]
writes Jason's 30th Birthday Fantasy Meal - things i made today