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| Dutch oven delights - always delicious! (photo by Kurt Kuznicki) |
2 shallots
1 stalk lemon grass
2 tablespoons vegetable oil
1 teaspoon salt (more to taste)
1 cup chicken stock
1 inch of galangal (Thai ginger)
4 kaffir lime leaves
6 bird’s eye chilis, bruised (or more to taste)
4 boneless breasts of chicken, cut into bite-sized pieces
1 red pepper, chopped
1 cup green beans, chopped
1-2 tablespoons red curry paste (more to taste)
1-2 tablespoons fish sauce (more to taste)
1-2 tablespoons sour tamarind soup base (more to taste)
1-2 tablespoons brown sugar
1 20-oz can of coconut milk
1 fresh lime
1 bunch Thai basil, chopped
4. Add the red peppers, green beans and Thai basil, cook for 5 more minutes. Adjust your flavors. Squeeze lime into it. Sprinkle the remaining Thai basil and serve over rice.
This recipe will serve 4 to 6.

















Encircling two sensitive dune habitats with natural underground springs that were being destroyed by irresponsible off-highway vehicles (photo by Graham Stafford)…
Clearing the debris (an entire dumpsterful!) off public lands from a former living encampment (photo by Brian Beffort)…
Putting up over 175 posts and putting in 80 native plants in Gold Butte (photo by Andy Sanchez)…
Kurt Kuznicki from Friends of Nevada Wilderness and President of
Before this illegal off-road track was worked on (photo by Brian Beffort)



