The Art Of Christian Living

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart. Wolfgang Puck

I started watching The Chef Show, a Netflix spin-off series from the movie Chef. Great movie, and very inspiring. The main character struggled to keep his family together as well as his career as a chef. He constantly feels like a failure because neither of the two seem to be working as he wanted. He had a stubborn boss who was opposed to change and did not feel like the restaurant menu should change, even after 10 years. He is fired from the restaurant after a series of events, and in the fallout starts a food truck. Things begin to brighten up, and he ends up reconnecting and reuniting with his family. The food truck turns into an opportunity to start a new restaurant with the help of his new partner – none other than the food critic who gave him a scathing review resulting in his crisis six months earlier.

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Recipe – Ingredients

• Chicken breast
• Thai basil
• Fish sauce
• Garlic
• Sugar
• Bell peppers
• Red onions
• Black pepper
• Lemongrass
• Cilantro
• Kaffir lime skin & leaves
• Thin eggplant
• Coconut milk
• Bamboo shoots
• Thai chilies
• Salt
• Green jalapenos
• Shrimp paste

Instructions

• Grind all the vegetables and the spices together except eggplants, most of the bell peppers, a portion of the Thai chilies, and basil
• Use a wok or a thick skillet on medium-high heat. add the coconut milk and let it simmer a bit. Then add the sauce you blended into the wok and let simmer until you can smell the fragrance and the color is a bit brown.
• Boil the chicken separately for 2 to 3 mins then add to the sauce
• Cook for 3 to 5 minutes then add the bell peppers, Thai chilies sliced in halves, and the eggplants. I used zucchini instead and added some spices like turmeric, and a little yellow curry.
• Finally, add the rest of the basil and stir-fry for 2 minutes

Serve with rice