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Monday, April 16, 2012

Oh adventures

You know what sounds like an adventure? Chicken coconut curry soup. Yep. I was hooked. Had to have it. It's one of those dishes that has an intelligence about it, an exciting combination of flavours, a beautiful colour and fun preparation. I've been wanting to challenge myself with making this soup for a couple of weeks now so when Mom asked me to make dinner tonight...well, I knew what it was I was going to create.

The adventure began online, searching out recipes. I ended up combining three different recipes and creating my own thing, which was both confusing and satisfying. Then it was off to the store to find the ingredients. Oh the joys of scouring the rows of vegetables for shallots and jicama! (never did find the jicama) and the slight irritation that follows as I scan the millions of cans trying to spy out the coconut milk.  But oh the smile fresh cilantro brings to my face and the satisfaction of finding peppers on sale.


Back home, I started around 4:30, Mom eagerly at my side, helping with chopping, slicing and mixing.

First things first: mixing up some curry paste. In goes the oil and curry powder, add a bunch of garlic (the more the better right!?), ginger and the shallots. Then, when it's smokin' hot and sizzling, throw in the chicken and oh the glorious smells that fill the house!


Red peppers, jalapenos, and carrots, sliced and chopped, are fried up next with the cilantro.




Is there any smell better than fresh cilantro? I mean really!? Maybe there does exist one, somewhere out there in the great wide world, but when you are cooking in the kitchen, there aren't many things that contest it.


Then the broth gets cooked up. Chicken stock, coconut milk, brown sugar, lime juice, and tomato paste make for a delightful mixture. I was hesitant to add the tomato paste but it doesn't do much to the flavour and the colour is much improved by it. As it began to simmer, we threw in the chicken and veggies. Added some fresh ground pepper and a shake or two of ground red peppercorns.



As it the time went by the flavours grew and melded and the jalapenos added more and more spice. About 30 minutes later it was pretty close to perfect. We decided to make our meal ultra international and so we added French baguettes to our spicy Thai soup.



I was rather excited that the whole thing didn't end in a disaster and was actually quite happy with the results. The family was a little wary of it and response was mixed. I think it's kind of a love or hate kind of soup. Mom seemed positive and wants to make it again sometime so that's encouraging. But until then, I'm gonna list the ingredients here for any of you feeling ambitious! (this made enough for 6)

3 tbsp oil
1 1/2 tbsp curry powder
garlic (we used 4 cloves)
ginger (approx 2 tsp)
3 medium shallots
2 chicken breasts
Red bell pepper (we used about 3/4 of one)
1 jalapeno (we took the seeds out and found it to be the perfect spiciness but leave them it for more bite)
2 carrots
1/2 cup fresh cilantro
6 cups chicken stock
1 can (400ml) of coconut milk
2 tsp brown sugar
2 tsp fresh lime juice
tomato paste (I don't know how much it was, it was a little baby can, maybe 100ml?)
pepper
ground red peppercorns

Basically you can add whatever you want or take out what you don't like. I think I want to find the jicama for next time.

Anyways, that was my exciting evening in the kitchen. Oh how I enjoy cooking adventures, especially when they turn out well!

1 comment:

  1. It was delicious soup! The smell of currey lingers this morning and it feels like we are being neighborly :)

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