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Because You Need This Recipe

The winds are cold, the landscape is bland, and the days are short of sunlight. Sometimes that makes me crave heavy and warm meals: beef stew, casseroles, thick soups. But sometimes, like today, I want something that instead tastes bright and lively.

This recipe is for the crockpot, because crockpots fit my schedule of prepping for dinner around three in the afternoon, heading off to work by four, then coming home to eat between nine and ten at night. BUT! The recipe can be done stovetop just as easily if you're home to keep an eye on it while it simmers. Either way, a major benefit of this meal is its aroma as it cooks.

As usual, the recipe might include directions such as some or a whole bunch or about this amount. I tend to favor meals that are forgiving, flexible, and can be adapted for individual taste. I also prefer intense flavors, so tend to increase the amount of spices a recipe includes. This is why I am not a baker.

Coconut Curry Chicken Soup
Chicken, cut into cubes. If you want a hearty meal, use a couple pounds. If you want something lighter, use less and cut it into smaller pieces. Dark meat? White meat? That's up to you. I've used both, and have enjoyed both.
2 c onions, diced or slivered
2 c carrots, chopped as you like
2 c sweet pepper of your choice, chopped or slivered as you like
4 tsp garlic, minced (I use more, so do as you wish)
1 tsp ground ginger (Okay, I usually use 2 tsp)
1 Tbsp curry powder (If you're me, it'll be 2 Tbsp.)
6 – 8 c chicken broth
Some lemongrass, if you can get it. I usually can't, so I use the juice of a couple limes PLUS the zest of one. YMMV.
1 1/2 to 2 c of coconut milk. (NOT coconut water. Dear God, no.)
2 Tbsp peanut butter
1 Tbsp soy sauce
A bunch of cilantro, chopped
A bunch of lime wedges
Red pepper flakes to your taste

Cook the chicken in a bit of olive oil. Dump it in the crockpot.

Put a little more olive oil in the bottom of your pan, then saute the onions, carrots, and peppers. Add a little bit of the chicken broth, then all the garlic, curry, and ginger. Stir it well, let it simmer for about five minutes, then add the lemongrass/lime stuff. Pour it over the chicken. ETA: Add the rest of the chicken broth. (Thanks, thanate !)

Cook on High for 3-4 hours, or Low for 5-7 hours. This is one where the LOW setting is the best. The longer those spices are together and warm, the more love they give you. (This makes it especially wonderful for make-ahead meals because the flavors are even better on Day Two.)

About half an hour to an hour before serving, stir in the coconut milk, soy and peanut butter. If you want more of a kick, add the pepper flakes.

Now cook up your jasmine rice. (Or whatever rice you'd like.)

Once the rice is ready, put some in each bowl. Add as much cilantro as you like. Ladle the soup atop the rice and cilantro, with lime wedges on the side. If you have a guest who likes things on the more-spicy side, offer them more red pepper flakes.


( 20 comments — Leave a comment )
Jan. 9th, 2015 09:13 pm (UTC)
Peanut butter??? How interesting.

That really sounds good.
Jan. 9th, 2015 09:19 pm (UTC)
Peanut, soy, and ginger are an AMAZING flavor combination. Sometime I'll put up my chicken peanut butter pasta recipe, too. :)
Jan. 9th, 2015 09:22 pm (UTC)
Ooooh, I'd like to try that one, too!!!
Jan. 9th, 2015 09:33 pm (UTC)
It's a favorite with the nephews, too. :)
Jan. 9th, 2015 09:17 pm (UTC)
I am absolutely going to make this for dinner tonight. Thank you.
Jan. 9th, 2015 09:23 pm (UTC)
Doesn't it sound amazing???
Jan. 9th, 2015 09:28 pm (UTC)
Jan. 9th, 2015 09:27 pm (UTC)
You're welcome! Let me know how it comes out for you!
Jan. 9th, 2015 10:54 pm (UTC)
Looks like it will have to be tomorrow night--by the time I got done with the foodshop and home, it was 5:30, and I have to go out at 7 pm. (I'd thought I'd cook it mainly from 5 to 7, then let it simmer until I got back around 9-10, but I don't think now that I have enough time to do all the chopping, etc. I'll make it tomorrow though--will be able to start early!)
Jan. 10th, 2015 12:02 am (UTC)
That'll work! :)
Jan. 11th, 2015 08:52 pm (UTC)
I made it yesterday. It was a big hit! We'll have it again tonight, the leftovers. Thank you!!
Jan. 11th, 2015 11:00 pm (UTC)
Excellent! So glad it worked for you!

You can do all sorts of variations, too. Snowpeas are a nice addition, forex. :)
Jan. 9th, 2015 09:46 pm (UTC)
Do you have any idea if the flavor depends on the onion and garlic, or if it would still be tasty without? (Spouse has allergies, alas.)
Jan. 10th, 2015 12:00 am (UTC)
Honestly, I'm not sure, so I went poking around and found this:


Hing is a spice used in Indian cooking as a substitute for garlic! I had no idea it existed!
Jan. 9th, 2015 10:51 pm (UTC)
That looks good!
Jan. 10th, 2015 12:01 am (UTC)
Now waiting for the rice to finish cooking... Yummmmmm...
Jan. 10th, 2015 08:12 pm (UTC)
Uh... so I'm guessing you put in the rest of the chicken broth before the crock pot cooking step?

Just added this to the recipe program I'm trying out for on my phone. :)
Jan. 10th, 2015 08:22 pm (UTC)
OOPS! Yes, that would be correct. :)
Jan. 11th, 2015 06:17 pm (UTC)
Sharing the Cool
User haikujaguar referenced to your post from Sharing the Cool saying: [...] ). Warm food, and not bready! Bonus Recipe posted an amazing coconut curry chicken soup recipe [...]
Jan. 3rd, 2016 08:59 pm (UTC)
How to food
User thanate referenced to your post from How to food saying: [...] things in for a little extra tastiness later on. **Curry. has an awesome coconut curry recipe here [...]
( 20 comments — Leave a comment )


Blair MacGregor

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