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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.
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Comments

  1. Jessie and NickFebruary 6, 2012 at 2:32 PM

    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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