Easy Thai Yellow Curry Chicken Soup

Ingredients:

Oil for sautéing veggies

1 bottle Trader Joe's Yellow Curry Sauce 

3/4 lb Carrots (peeled and cut into 1/2" rounds-I cute them a little smaller)

1 med onion chopped

1 large red bell pepper (cut into 1" pieces)

1 lb Yukon Gold Potato (about 1 large) (pulled and cut into 1/2" pieces)

1 lb boneless, skinless chicken thighs (cut into 1" pieces)

1 (15oz) can unsweetened coconut milk

Fresh cilantro to use as a garnish (you can garnish heavily and stir it into your soup or don't garnish at all...it's good either way)

Directions:

1) Sauté onions, carrots, and bell pepper in oil and 2T-ish of the curry sauce until the onions are translucent.  

2) Add the coconut milk and rest of curry sauce (use some water to rinse the coconut milk can and the curry bottle, and add to the pot).  Bring to a near boil

3) Add potatoes and chicken.  Reduce heat and simmer 25 minutes or until the potatoes are tender and the chicken is done. 

4) Serve immediately and garnish with cilantro

This would also be good poured over rice. 

YUM!

Recipe from Mason Lyman

Curried Couscous ala Mendocino Farms SOOOO GOOD!

Mendocino Farms' curried couscous with roasted cauliflower

50 minutes. Serves 10

1 (1-pound) box Israeli couscous or orzo

1 head cauliflower, florets broken into pieces

1 tablespoon curry powder

1 tablespoon turmeric

1 tablespoon ground cumin

1 tablespoon ground coriander

1 1/2 teaspoons salt, more to taste

1 teaspoon cayenne pepper, more to taste

3 tablespoons light brown sugar, more to taste

3 tablespoons oil

2 small carrots, peeled, finely diced

1 cup vegan mayonnaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juiced

1. Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

2. In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

3. On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

4. Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

EACH SERVING

Calories 390

Protein 7 grams

Carbohydrates 46 grams

Fiber 4 grams

Fat 19 grams

Saturated fat 3 grams

Cholesterol 0

Sugar 5 grams

Sodium 513 mg

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Pad Thai

Pre-soak 8 oz of rice noodles.  The noodles are called "rice sticks" at my Asian market. To pre-soak put noodles in a large bowl and cover with room temperature water.  They need to stay there for about 30-45 minutes.  They should be opaque and bendy.  If you bite into them they should be a bit harder than al dente. Drain and rinse when they're ready.

In a wok put:
2-4 T Oil
4 T chopped carrot
4 T coarsely chopped onion
4 T coarsely chopped tomato
4 tsp minced garlic
1 chicken breast

Stir it around until the chicken is cooked through.  Move the ingredients to the side of the wok and add 3-4 beaten eggs.  When they're nearly cooked add up to 3/4 cup of water and all the pre-soaked noodles.  Mix well.

Add:
4 T soy sauce
3-4 tsp sugar
1-2 T chopped green onion
1-2 T bean sprouts (optional)
1/2 T crushed roasted peanuts

Add to taste:
2-4 tsp chili flakes (if you like it spicy...I don't actually add any)
Juice from 1/2-1 lime

Massamam Curry

In a wok put:
2-4 T oil
4 T shredded carrot
4 T coarsely chopped onion
4 T chopped tomato
4 tsp red chili paste
4 tsp curry powder

Fry until fragrant.  Add a little water if necessary to avoid burning the paste.  Add 1-2 chicken breasts and partially fry.

Add:
3/4 cup water
1.5+ cups coconut milk.
2 carrots, chopped
2 small red potatoes, chopped
1 red bell pepper, opt
4 T soy sauce
3-5 tsp sugar
lime juice to taste, opt

Simmer, stirring occasionally and uncovered for 1.5-2 hours if possible.

Serves 4

Chili Paste

Blend the following with a mortar and pestle or blender/food processor

2 T green or red chili (red for a red chili paste and vice versa)
1 T Kaffir Lime leaf
1 T Galangal
1 T Lemon Grass
1 T Onion
1 T Garlic
1 T Cumin Powder
1/2 T Soy bean paste or Miso

Blend all ingredients until they are completely crushed and a smooth paste has been created (I started in the mortar and pestle, but the chilis were squirting up into my face - hello burning - so I recommend something else).

This is needed for some of the recipes I learned how to make in Thailand.