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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love curry and coconut milk together. My entire family enjoys the flavors in this soup. Ingredients:
1 onion, chopped |
2 teaspoons fresh ginger, minced |
2 tablespoons mustard seeds |
1 tablespoon curry powder |
2 boneless skinless chicken breasts |
3 cups chicken broth |
1 yukon gold potato, diced |
1 red bell pepper, chopped |
1 (14 ounce) can coconut milk |
3 tablespoons cornstarch |
1 (10 ounce) package frozen peas |
1/4 cup fresh cilantro, chopped |
Directions:
1. In a 5-quart pan, combine onion, ginger, mustard seed and 1/4 cup water. Stir often over medium high heat until onion is tinged with brown, 5 to 7 minutes (pan bottom will become dark brown during this process). Add curry powder and stir about 30 seconds.
2. Add potatoe, chicken broth and bell pepper to pan; stir to release the browned bits. Bring it to a boil, cover and simmer for 10 minutes.
3. Cut up the chicken into 1 inch cubes, add to the simmering soup and cook an additional 10 minutes.
4. In a bowl blend a little of the coconut milk with the cornstarch until smooth, then add the remaining coconut milk. Stir mixture into the soup.
5. Add peas and continue to simmer for about 10 minutes.
6. Ladle curry into bowls, garnish with cilantro.
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