Project 009: Organic Curry

---

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 Paste150g organic chicken breast1 cup coconut milk (low fat variety from powder)¼ cup whole coconut milk½ cup thinly sliced red potatoesDiced small organic carrot2-3 dried kaffir lime leavesGarlic. Ginger, brown sugar, salt and pepper to tasteSlice 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.HOME-MADE SMOOTHIE1 organic banana1 cup organic French vanilla yogurt1 cup frozen strawberries1 cup frozen blueberriesHOME-MADE ROASTED NUTSMixed organic nuts roasted with fresh rosemary, brown sugar, sea salt, cayenne, and olive oil 325F for 15-20 minutes.Organic apple and pearSunripe fruit and veggie juiceDragon pearl jasmine teaGreen and Black's dark chocolate