Thursday, March 1, 2012

Coconut Curry Chicken Soup

When we got married, there were a number of foods that Phil didn't really like. Nuts, avocado, coconut, to name a few. (The coconut was because it had "nut" in it). And he had only very recently decided that tomatoes were edible. It's a good thing, because that might have been a deal-breaker. I was raised to LOVE tomatoes.

Anyway, over the years, he was a good sport and started trying some of these things, and the amazing thing is, he loves them now...especially nuts, avocado and coconut. They're some of his favorites. Funny.

Anyway, when I saw this recipe, I thought it might be one Phil would like. He loves anything with coconut milk. And CJ would like it too, since he's a big fan of curry. So, we gave it a shot. It was easy and pretty tasty. Next time, I'll add more fresh ginger, probably some fresh garlic and maybe a little fish sauce (seems like it would fit). And maybe in place of the curry powder, I would try either a red or green curry paste. All that to say, this recipe is a great starting place. Give it a try.

I used this recipe and this one (an adaptation of the first) to come up with mine (very few changes).

1 TB oil

2 large chicken breasts, diced

1/2 medium onion, sliced thin

1 red bell pepper, sliced

1 jalapeño, diced (I left half the seeds in, would leave them all next time)

Fresh ginger (I would say 1-2 tsp grated)

Garlic (didn't use any this first time, but at least a clove next time)

1 1/2 tsp curry powder

2 1/2 cups chicken broth

1 can (13.5 oz) coconut milk (the full fat kind is best)

2 TB lime juice

1/4 c. green onion, sliced

1/4 c. cilantro, chopped

Salt, pepper

Hot, cooked jasmine rice

Cook chicken in oil until golden (do this in batches...or it won't get golden. I didn't and mine didn't). Remove to plate. Add more oil if needed, and sauté the onion until slightly softened. Add the bell pepper, jalapeño, ginger and garlic (if using) and sauté briefly. Add the curry powder, chicken broth, coconut milk and cooked chicken. Bring to a simmer. Cook until vegetables are desired tenderness. Add lime juice, green onion, and cilantro. Season with salt and pepper to taste. Serve over cooked rice.


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