MLRT:  What’s on your bucket list?
Dave & Deb: Our latest bucket list item is to trek in Bhutan. We would love to do the Snowman trek. It is considered one of the most difficult treks in the world staying continuously over 4000 meters for 24 days. It reaches a maximum altitude of 5231 meters. With Bhutan having their rule of each person having to spend $200 per day, that would be one expensive trek. So for now we can just dream about it.
MLRT:  Best Travel Tip
Dave & Deb: Stay and eat locally. You will really get a feel for a country if you get out of the generic hotels and restaurants. If you look for a local Bed and Breakfast or family run guesthouse, you will most likely be located right in the heart of all the action. We love to go for a walk and look for busy restaurants filled with locals. When it’s full we know that the food will be fresh, authentic and reasonable.
MLRT: Your favorite recipe?
Dave & Deb: We love cooking and Green Curry Chicken is always our go to recipe…
Unfortunately we don’t have proper measurements. We always cook it to taste. Our original cookbook that we got it from is naturally in storage:-), so we can’t go to it for the exact recipe, but this is pretty close.
You will need…
Green Curry paste
2 cans of coconut milk
2 chicken breasts boneless/skinless
kaffir lime leaves
fresh lemongrass
vegetables – 1/2 Red pepper, bamboo shoots, baby corn, water chesnuts, bok choy
fish sauce
Jasmine Rice
Serves 3-4 people
We cop out and buy a pre-made green curry paste, but you can make your own, but who has the time?
With the green curry past done…
1. Take the thick part of your can of coconut milk and mix it in the pan with 1 tbsp of green curry on low heat.
2. Add chunks of chicken and cook it in the curry coconut mixture.
3. Add kaffir lime leaves, coriander, and lemon grass to infuse the flavour
4. Add more green curry paste to suit your taste 1-2 tablespoons
5. Add the rest of the can of coconut milk
4. Simmer until chicken is nearly cooked.
5. Add your vegetables. We like to use…red peppers (thinly sliced), bamboo shoots, baby corn, water chestnuts, bok choy
6. Add a tbsp of fish sauce, and sugar to taste along with more coconut milk (approx. 1/2 can) We always use two cans and about half a jar of curry paste. We love our curry. For thicker curry use only the thick coconut milk on the top of the can.
7. Simmer for about 15 minutes adding sugar, fish sauce, lime juice, basil and curry paste to taste.
8. Pour into a large bowl
9. Serve with Thai Jasmine Rice
MLRT: Best vacation you ever had?
Dave & Deb: That’s a tough one. We have loved nearly every destination we have gone to. To narrow it down to just one is nearly impossible, but some travels have stood out more than others. Climbing Mount Kilimanjaro goes up to the top of our favourites. Not only for the achievement but for how much fun we had. We climbed with a great group of people, had incredible guides from Kessey Brothers Tours in Moshi and were treated to perfect weather. It was one of the best experiences we have had in our lives let alone our travels.
MLRT: If you could meet anyone, past or present, who would it be?
Dave & Deb: In honour of the Mongol Rally coming up in July with your very own Rick Griffin, our pal Sherry Ott, we would like to meet Genghis Khan. His story is fascinating and to think that the Mongol Empire was the strongest in the world at one point dominating lands from Europe to China, it is unfathomable.
MLRT: Best use of social media for Travel
Dave & Deb: The iPhone has been invaluable for us to update our facebook and twitter. We feel that both facebook and twitter are important for travelling and carrying an iPhone has been a God send. We have had tweet ups and had met up with friends through Facebook. when they see our status we get a message like “hey, I’m there want to meet up for a drink?” They are not only a great social tool, they are a great marketing tool. Many times we can’t get to a computer, but we can tweet and facebook with ease from our phone.
Follow Dave and Debs Adventures at
Twitter: ThePlanetD

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