Don't Need Much Money is exactly what it sounds like: a site about needing less, so you have more. More time. More freedom. More room to actually live. The idea is simple. The less money you need to survive, the more time you have to thrive. Lower your living costs, live a healthy lifestyle focused on longevity and mobility, stay out of debt, and build a little savings, and you buy yourself something far more valuable than money: time. Time to do what you actually love, spend with people you care about, and put toward things that matter. This site is my own real life running that experiment. Most of what you'll find here are recipes and day-to-day habits. They aren't filler posts, it's intentional. Cooking from scratch, buying smart, wasting less, eating well, and staying healhty, fit, and limber all without spending much are some of the most direct ways I practice this philosophy day to day. This blog doubles as my own recipe box and exercise notes, and I share it b...
Real yellow Thai curry is such an amazing dish, but it takes some special ingredients that I don't have on hand like lemongrass. The following recipe is my attempt to recreate the flavors somewhat while sticking to ingredients I have in my kitchen most of the time. It's still pretty darn tasty and worth doing if you can't get your hands on the real thing.
Ingredients
- 2 tbsp olive oil
- 1 lb. chicken breast or tofu seasoned with salt and pepper
- 1/2 onion sliced into strips
- 1/2 red pepper sliced into strips (I usually have jarred peppers on hand and use them)
- 1 carrot cut into circles
- 2 small red or gold potatoes cubed
- 2-3 cloves minced garlic or 1/2 tsp garlic powder
- 1 tbsp yellow curry powder
- 1/4 tsp basil
- 1 can coconut milk (or can substitute 1 2/3 cups milk alternative plus 1/3 cup coconut shavings soaked for a few hours and blended until smooth)
- 1 cup chicken broth (or 1 cup water and 1 heaping tsp chicken or vegetable bouillon)
- 1 tsp sugar
- 1 tsp rice vinegar
- 1/2 tsp fish sauce (optional)
- 1 tsp lime juice and 1 tbsp chopped cilantro for finishing
Directions
- In a separate pot or steamer, cook the potatoes and carrots until tender. Drain and set aside.
- Cut the chicken or tofu into bite size cubes and season with salt and pepper.
- In a large skillet, sauté the chicken or tofu in 1 tbsp oil over medium heat until the outside browns.
- Remove from the skillet and add another 1 tbsp of oil.
- Add the onion and red pepper and sauté for 3-5 minutes until softened and the onion becomes translucent.
- Add the garlic, curry powder, and basil and cook for 30-60 seconds until fragrant.
- Add the milk, broth, sugar, vinegar, and fish sauce and bring to a low simmer.
- Add the chicken or tofu plus the cooked potatoes and carrots and simmer for 5-10 minutes to allow the flavors to meld.
- Remove from heat and stir in the lime juice and cilantro. Then serve.
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