I love experimenting. A new lipstick color, a new moisturizer a different pair of running shoes… (I’m sorry I ever left you Nike, Under Armor was just a phase.) And I especially love experimenting in the kitchen. Not like Katy Perry experimenting (although I do love cherry chapstick), but like concocting wonderful flavor notions in my mind and seeing them come into fruition.
Lately I’ve had this obsessive thought to make a coconut curry chicken soup, Thai style. I had the most amazing Thai dinner a few weeks ago and I knew I had to attempt to recreate it. Kind of like the first time I saw Gwen Stefani and painted on bright red lipstick and sang “I’m Just a Girl” into a hairbrush in front of the mirror. Ok, maybe that’s not the same thing but you see where I”m going.
So despite how great of an impression this Thai curry made on me, I couldn’t remember the exact ingredients. So I put my little creativity chef’s hat on and threw some things into a sautee pan and got to work in my
lab kitchen. And somehow I ended up with almost exactly what I had hoped for.
A smooth, creamy and spicy soup with just the right amount of bite. Oh, did I mention I curdled the coconut milk the first time I attempted this creation? Because I did. I cooked it at too high of a temperature and bought myself a one-way ticket to Curdlesville. So what did I do? I strained my almost perfect soup through a colander, marched my butt back to the grocery store and recreated my broth, only this time at a lower temperature and with much better results. Determined, that’s what I am.
Coconut Curry Chicken Soup
1 tbsp olive oil
1 lb boneless, skinless chicken tenders
1 tbsp curry powder
1 large white potato, diced
3 carrots, diced
1/2 cup diced onion
1/2 cup diced green pepper
1 tbsp minced garlic
1 tsp ground cumin
1/2 – 1 full packet red curry paste (depends on your desired spiciness)
14 oz can light coconut milk
4 cups low sodium chicken broth
15 oz can diced tomatoes*
1 cup whole grain wild rice mix
Salt and pepper
Cook rice according to directions on packaging. In a large skillet over med-high heat, sautee potato and carrots in olive oil, covered, for about 5 minutes. Add pepper, garlic and onion and sautee for another 5 minutes, then add diced tomatoes. Coat chicken in curry powder and sautee in a separate coated pan for 3 minutes on each side, until cooked through. Heat coconut milk on low-med heat and whisk in curry paste. Once combined, add chicken broth and continue to heat slowly. Add the vegetables and chicken, along with cumin. Once rice is cooked, add to pot. Salt and pepper to taste.
*I added the decided tomatoes after eating it for a day or two and realizing it was missing something. They definitely added more flavor and consistency that made it more satisfying.
This really turned out better than I expected, as it was quite a random experiment.
But then, I’m no expert. I’m just a girl.
(My Gwen was spot on.)