This week, I made some paleo chicken curry business. And I started legitimately trying to meal plan. You know, that whole thing where you plan out what you’re going to cook, make a list of ingredients you need, go to the grocery store, purchase them and then actually follow through and cook each of those meals. I even made a little spreadsheet to keep track of recipes and stuff. It’s wild. Like, is this what my mom was doing all of those years while working full time? Jesus.
Anyway, we’d been doing Blue Apron before Foster was born, which I loved. It wasn’t any more expensive than buying regular groceries to cook for dinner, the meals were delicious and I didn’t have to think about it. But we promptly put it on hold when we realized how little time we were going to have once we brought baby home.
Joel’s gone all day (from 6 am – 7:30 pm) and I’m home with Foster, trying desperately to keep up with this site, our house and my own sanity. We’re sometimes like ships passing in the night. Him scarfing dinner while I finish Foster’s bath before handing him over for bedtime bottle and making a beeline to sit down to work for another hour. Hopefully once we move this Spring, we’ll both have a bit more time on our hands but, until then, I wanted to see if doing my own meal-planning might work a bit better for us.
Otherwise, I’m gonna go back to my own version of ‘intermittent fasting’ a.k.a. a glass of wine from a box for dinner because I’m too tired to care. Joel can fend for himself.
Here’s the first dinner I made, which came out quite delightful. Joel said “Wow, this is like a real meal.” To which I said “So all the other meals I’ve been making are fake? I’ll cut you.”
And hey, I know there’s rice in the picture and rice isn’t paleo, but that was Joel’s dish. Mine didn’t have any because, baby weight.
Thai Chicken Curry
1.5 lbs boneless, skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
2 tbsp coconut oil
1 red bell pepper, thinly sliced
1 leek, thinly sliced
2 cloves garlic, minced
1 tbsp crated fresh ginger
2 tbsp red curry paste
1, 14 oz can full-fat coconut milk
3 tbsp fresh cilantro
rice or brown rice (optional, not paleo)
Preheat oven to 375 degrees. Season chicken with salt and pepper. In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and brown on both sides. Transfer chicken to a plate. Reduce skillet to medium-low. Add bell pepper, leek, garlic and ginger and stir well to combine. Cook for about 2 minutes or until slightly softened. Stir in the curry paste. Cook for an additional 5 minutes, stirring often. Pour in the coconut milk and stir well. Return chicken to the skillet. Put skillet in the oven and cook for about 25 minutes or until chicken is reading 165 degrees in the center of the thickest thigh. Plate and top with fresh cilantro and salt and pepper to taste.[Thanks to Well Plated for original recipe]