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11-29 Coconut "Curry"

This "curry" doesn't even have curry powder in it. Turns out curry is a term from the Indian word 'kari' meaning sauce. So you may like some "curries" more than you'd think. This one, I am confident, you will!
This is a basic recipe, if you like it, add more or different vegetables next time.

Prepare a 1 lb of Chinese egg or stir fry noodles or any other long Asian noodle
(Soba noodles work well and taste even better if cooked in chicken broth)
Prepare 2-3 hard boiled eggs - use half an egg for each serving.

Mix together:
1 1/2 T soy sauce
1-2 cloves garlic, minced
1 T fresh (or 2 t dry) ginger, minced
1 t turmeric
Toss with
1 lb chicken breasts, cut in 1 inch cubes (you can use cooked chicken, no need to sauté)
Sauté in skillet the uncooked chicken until no longer pink, remove and set aside.

Sauté in same pan:
sesame oil
1 small onion, chopped
Stir in
1 t paprika
Now add the chicken and
20 oz of unsweetened coconut milk
2 1/2 c chicken broth
Simmer over low heat for 15-20 minutes. Add:
1/2 - 1 c fresh peas, thawed if frozen
Thicken soup by removing a ladle full and mix with
1/4 c flour
Return resulting paste to soup and mix through.

Serve soup over individual bowls of cooked noodles with 1/2 of a sliced hard boiled egg and sprinkle with cilantro, sliced green onions and a squirt of lime juice.

Comments

  1. yum!
    nick loves this version of curry...the boiled egg and fresh cilantro and noodles give it some good variety from the curries we usually do.

    ReplyDelete

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