Thai Vegetable Green Curry / Sailing across the Atlantic Ocean

Today is day ten of our passage. Time is flowing quickly between sunrise and sunsets. Right now the water is 16,000 feet deep beneath me. We are still continuing to cruise atop the sea even though we are surrounded by at least ten to twelve foot swells at times. It’s amazing how we just float on top (I really do not want to jinx ourselves here). But it is truly amazing how this boat can handle in sea conditions or just in general how boats are a means of transportation for such long voyages. It feels primitive, discovering new places via boat. I go to sleep every night with the sounds of water splashing or whipping across my cabin walls while the ocean rocks us asleep or drops us awake. Sheets painted with salt. I have a date with the moon every night at the same time. Just the moon, the stars, Fergie and me.  Unless the seas are uncomfortably rough, then I’ll coax Justin with truffle salted popcorn to sleep in the Saloon near me. That way I can easily wake him up for moral support. Last night I drizzled homemade vegan caramel on freshly popped kernels, in attempts to mimic my grandparents caramel corn they used to give us as kids. We shared a bowl or two before he fell back asleep again. 

On my last post, I shared that our next stop will be Mallorca due to storms. But currently, we are running out of fuel. We have just enough to get there, but that doesn’t account for running the generator to recharge our batteries. Luckily there  is a lull that we can sneak into one of the southern islands in the Azores, Såo Miguel. The largest and most favorited island for natives of the Azores. They call it the green island, where you can experience all four seasons in one day. We can make it there in three days. Days have surprisingly went by incredibly fast. Almost too fast, especially because we have gone through two changes in time zones. But I am stoked to check out the azores and get in a good hike! I am also very excited to stock up on fresh fruit and vegetables as well. We had to say ‘goodbye’ early on to the asparagus, avocados, tomatoes and kale. Which isn’t so bad. But I love having more ingredients than I need to feed the four of us. It’s hard not having a triage mindset when it comes to the produce when you could be out at sea for twenty days. I think I starved the guys a little the first week. They were perfect portion sizes for Nora and I. I was just being overly cautious ensuring we could have fresh veggies everyday. Before we left St Maarten I pre-made a bunch of meals for rough days or for when some of the fresh ingredients run out. Today was a freezer meal day. It was rough enough that chopping veggies could get risky. The crew agreed that this meal was a ‘winner'. I made a cozy vegetable green curry that I found browsing Cookie & Kate’s website. I’ve been craving curries lately. So this meal was perfect. Asparagus, spinach and carrots. I paired it with some Nann and basmati rice. Make this recipe in advance as I did and freeze it for a quick easy meal!

Ingredients

  • 1 cup brown basmati rice, rinsed
  • 2 teaspoons coconut oil or olive oil
  • 1 small white onion, diced
  • 1 tablespoon finely chopped fresh ginger 
  • 2 cloves garlic, finely chopped
  • Pinch of salt
  • ½ bunch asparagus, tough ends removed and sliced into 2-inch long pieces 
  • 3 carrots, peeled and sliced on the diagonal into ¼-inch wide rounds 
  • 2 tablespoons of Thai green curry paste
  • 1 can (14 ounces) coconut milk 
  • ½ cup water
  • 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
  • 2 cups packed baby spinach, roughly chopped
  • 1 ½ teaspoons rice vinegar or fresh lime juice
  • 1 ½ teaspoons soy sauce
  • Garnishes: handful of chopped fresh cilantro and red pepper flakes, to taste

To get the full instructions visit her website here! Enjoy!