An avid acoustic guitarist, and former chef who also happens to deal in massage therapy. I am a sports and neuromuscular therapist currently working for a chiropractic clinic in good 'ole Gainesville, FL and the "Oldest City", St Augustine, FL. I work a lot, but I try to devote my free time to teaching guitar and coaching folks on proper stretching and posture and other ways they can maintain health and quality of life.
Here's my favorite meal for a rainy day
Thai green curry.
1 bunch of cilantro
1 bunch of green onion
1 yellow onion
1 medium sized piece of ginger
4-8 garlic cloves
2-4 jalapeños or green Thai chilis, or any combination of spicy green chili
1/2 cup of chopped lemongrass
1 lime juiced
1 can coconut milk
3 tbls coconut oil
3 tbls honey or brown sugar
3 tbls sauce (soy, tamari, braggs, or fish sauce)
2 tbls ground coriander seed
1 tsp white pepper
1 1/2 tsp cumin
2 kafir lime leaves
1-2 Chinese eggplant
1 large sweet potato
1 Large handful snow peas
Optional: (4-6 chicken thighs, or two packages of tofu cubed)
Super secret ingredient: fresh galangal root or
1 tbls green curry paste (optional)
-Add onion, cilantro, chilies, garlic, ginger, lemongrass, rough chopped, to a food processor/ blender with lime juice and 1/2 can coconut milk.
-Process onion-chili mixture until smooth and milky.
-Heat oil in a large stew pot on medium high heat, until hot and almost smoking. (Fry tofu for 10 minutes until browned slightly- for vegan option; pre-frozen and thawed tofu gives the best texture. Also, marinating the tofu in your choice of sauce and processed green chili onion mixture up to 24 hrs before, is an optional but welcomed step for this dish, if you have the time and patience that is...)
-Add curry and cook for at least 5 minutes until fragrant and boiling, stir often.
While curry is cooking, stir in the second half of the can of coconut milk, spices, honey, choice of sauce , curry paste, and kafir lime leaves. (Super secret ingredient: Add four quarter sized slices of galangal root, if you got it. If not, the curry paste will have it already in there so just use a tablespoon of that instead- note that the paste is salty and you may want to taste for salt before adding all your sauce.)
-"Non-Vegan" step; add 4-6 chicken thighs to curry reducing heat to medium, cook for 30 mins, remove thighs and let rest.
-Chop eggplant and sweet potato into 1/2 inch cubes (and tofu) . Add to curry, cover and cook 10-15 minutes on medium heat, or until potato is tender. Stirring occasionally.
-5 minutes before finished, Stir in snow peas, whole. Cover and cook.
-When finished, serve over steamed jasmine rice.
-Lime wedge for garnish. Voila!