Home cooked dinners have been a challenge lately. Between working fiendishly on paintings for the Winter Bazaar of the Bizarre, writing reviews for all the awesome shows and albums I’ve enjoyed this fall, a new found love of jogging AND my full time job, I just don’t have enough hours in the day.
I still try to indulge in home made food simply because I like knowing what’s in my meals – even when they’re bacon wrapped nonsense or booze filled milkshakes – and because it’s economical for both my financial and nutritional budgets.
My solution has thus been big batch cooking. I make enormous pots of chillies, soups and stews which I can get 3-4 meals out of with minimal effort towards tossing a side salad or cooking a cup of rice. Since I’ve been craving Thai food all month I decided to experiment with green curry.
This soup came out delicious!
It’s hot and creamy, a quick serving is all it takes to defrost me after a chilly run, and a big bowl fills me for the whole evening. Plus the ingredients are no surprise – simple things you can get at your corner store, and you can toss in more fresh veggies while reheating it to make each meal more substantial.
Give it a try!
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