HOLY BUCKETS YOU GUYS! I AM SO CAFFEINATED RIGHT NOW!
Ok, I’ll dial it back a notch here, but seriously, I am currently enjoying a delicious iced (yes iced!) latte right now, and I have had a most exciting and eventful couple of days.Of course busy is often paired with exciting and eventful, so I’ve been drinking all the delicious coffee drinks today.
I know what you’re thinking. “JESS, quit with the suspense and tell us what’s happening already!” I’m getting to it, but you know how I like to build a little excitement. Let me start by saying that this week, I’m the poster child for good things coming in threes. Number one! You’ve already heard me go on (and on and on and on) about how much I love my new job. Number 2! I also got a raise at my work from home job, and I had completely forgotten that I was even close to eligible (c’mon, I’ve only had a little going on these days). Drumroll please. Number 3! WE ACCEPTED AN OFFER ON THE OLD HOUSE!!!
Yup, that’s right, an offer. You see we moved before having sold the old house, thinking (and being told) that it was only a matter of time before someone snatched it up. Well, it’s been a struggle, but that big ‘ol weight is finally off our shoulders. And we couldn’t be happier. Oh, and as if I needed another reason to be the happiest gal in all the lands, it’s starting to warm up! I actually left the office sans gloves today. I know, I can hardly believe it either.
Sure, there’s still some cold to come, but we’ve turned the corner finally. On those few cold days remaining to us, you totally need to make this stew. Yes, it’s more curry, but different than the ones you’ve seen here before. Though the curry heat and flavor still shines, the vegetables really take center stage here. It’ll warm you through and fuel you through those last few winter chores. It’s like the best marriage of your traditional stew and my favorite Thai flavors. Of course, you don’t have to put it in a bread bowl, but we’ve already talked about my love of all bread products before, so naturally I had to use the bread bowl.
Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas
2 Tablespoons coconut oil
3 cloves garlic, sliced very thin
1 medium onion, chopped
1 green pepper, chopped
½ Tablespoon curry powder
1 ½ Tablespoons red curry paste
1 can (14 oz) coconut milk
1 cup chicken broth
½ Tablespoon soy sauce
½ Tablespoon sweet chili garlic sauce (or favorite hot sauce and a pinch of brown sugar)
3 ½ cups potatoes, scrubbed and sliced thinly
1 cup carrots, sliced
2-3 links chicken sausage, sliced
Preheat oven to 350 degrees. In a dutch oven, heat oil over medium-low heat. Add garlic, onion, and green pepper and cook just until softened, no more than 5 minutes. Stirr in curry powder and curry paste and cook 1 minute.
Add coconut milk, chicken broth, soy sauce, and chili sauce. Cook just until heated through. Add in potatoes, carrots, and chicken sausage. Cover and cook in preheated oven for 1 hour. Serve with crusty bread or in pretzel bread bowls.