Remember the sirloin curry I mentioned in Monday’s post? Well, here it is, as promised! If you don’t already know, I have a weakness for curries and just can’t seem to get enough. Curries are often one of my defaults and always seem to satisfy. I guess I have a big place for curries in my heart. I prefer to eat my curry over zucchini noodles, but cauliflower rice works too. Heck, you can really eat it on top of any vegetable.
On another note, I have some fun things planned this weekend. Tomorrow starts out with some time at Clackamas Physical Conditioning with Jason Seib and then afterward, Jesse and I are having lunch at Dick’s Kitchen with a friend of ours (also a client of Jesse’s) and her husband, who we’ll be meeting for the first time. They’ve never eaten at Dick’s, so they’re in for a real treat! I always look forward to a good grass-fed burger there. When I was there last a few weeks back, I had my first experience with an elk burger and it was fantastic. It did not disappoint.
Aside from that, Jesse and I both work briefly Sunday morning and then talked about going for another round of blueberry picking later in the day. We might not pick as much as we did a couple weeks ago (15 lb), but want to get at least half that amount. We want to add to our supply in the freezer, but keep a little bit more out for eating this time around.
Also, I wouldn’t mind going back to Reverend Nat’s Hard Cider taproom in our neighborhood and having another cider. This sounds like a good Saturday thing to do, after a nice long walk . Jesse, if you’re reading this, it’s a big hint.
Oh, and get this, I have jury duty on Monday and Tuesday. I was summoned a few weeks back. I’m not really looking forward to being confined and sitting all day, but hopefully I’ll get out early or won’t be a fit for the case. I won’t find out until they do the questioning that first day though. If I do have to stay, I’m at least hoping for an interesting case!
What are your plans for the weekend? Have you ever served for jury duty?
Ingredients:
- 2 tsp coconut oil
- 2 cloves garlic, minced
- 1/2 large yellow onion, sliced in half moons
- 1 jalapeno, seeded and chopped
- 1 lb petite top sirloin, thinly sliced
- 1 13.5 oz can full-fat coconut milk
- 2 Tbsp + 1 tsp green curry paste (I use this brand)
- Pinch of cayenne pepper
- 1 Tbsp coconut aminos
- 1/2 small head cauliflower, cut into medium-sized florets
- 1 large carrot, chopped
- 1 8 oz can bamboo shoots, drained
- 2 Tbsp fresh basil, chopped (use Thai basil if you can find it)
- Sliced green onions, optional
Directions:
- Melt coconut oil in a large skillet or wok over medium heat. Add the garlic, jalapeno and onion. Saute a couple minutes and then add the sliced sirloin. Continue to saute for a few minutes, stirring occasionally.
- In a medium bowl, whisk together the coconut milk, curry paste, coconut aminos and cayenne. Add to the pan with the meat and onion mixture, and stir.
- Add the carrot, cabbage and cauliflower and stir. Bring to a simmer over medium-low heat and cook for 5 minutes or so, stirring occasionally.
- Next, stir in the bamboo shoots and stir. Once heated through, mix in the chopped basil.
- Serve straight up or atop of zucchini noodles. Garnish with green onion, if using.
Yields: 4-5 servings
