Project 009: Organic Curry

Words By GOOD magazine

The enduring challenge of eating ethically and healthily is finding the requisite time and money. Nancy Paris and Ryan Kanigan have it figured out.

Have a look:

Here’s our brown bag lunch idea with recipes. The lunch is based on making quality food that’s easy to assemble in a hurry and made well ahead of time. We like to make bulk items from organic meat and produce, which significantly reduces the cost of going organic. The lunch is packed in a canvas bag that our daughter made in a summer day camp. Our lunch includes:

THAI YELLOW CURRY WITH CHICKEN
(cooked in bulk, frozen into bags and vacuum packed)

1 tbsp Thai Yellow Curry Paste

150g organic chicken breast

1 cup coconut milk (low fat variety from powder)

¼ cup whole coconut milk

½ cup thinly sliced red potatoes

Diced small organic carrot

2-3 dried kaffir lime leaves

Garlic. Ginger, brown sugar, salt and pepper to taste

Slice the chicken into thin pieces and brown in a good quality vegetable oil and the curry paste. Add in the vegetables, garlic, brown sugar, salt and pepper and heat for 2-3 minutes. Add in the coconut milk and lime leaves and simmer to desired thickness of the sauce. If you can’t find dried kaffir lime leaves you can use lime juice and rind, but the leaves really give an authentic taste to the curry and are worth finding. You can also add in some fish sauce just before serving but we did not use this for the frozen lunches.