thai curry

This quick and easy Thai inspired soup is what you need in your life right now! Cozy and comforting, and so perfect for cold weather. This fragrant soup comes together in no time and is probably one of my favourite meals to make. Everyone loves a good bowl of noodles. Add a nice steaming hot fragrant broth to the mix and everyone will be begging you for seconds.

The soup is super simple to make. Chicken is simmered in a well seasoned broth, then shredded. Some delicious veggies are added and coconut milk together with some aromatics. The whole process takes about 30 minutes, the result is absolute comfort in a bowl.

INGREDIENTS:

2 tbsp. coconut oil
3 shallots, peeled and chopped fine
2.5 cm / 1 inch, grated fresh ginger
3 garlic cloves, peeled and grated
2 – 3 tablespoons green Thai curry paste*
3 Kafir lime leafs**
1 stalk lemon grass, bashed with cleaver
2 chicken breast
2 cups vegetables of choice*** fresh or frozen
6 cups chicken broth
2 cups coconut milk
1 tbsp. fish or to tast
2 tsp. Sugar
1/4 cup (small handful)Thai basil
1/4 cup (small handful) Cilantro
Lime wedges for serving
Peanuts for serving
Scallions, sliced thin for serving
200 gr/ 8 oz pack thin wheat or rice noodles,

*Thai curry paste can be very hot, so try two tablespoons first and add more if you like it hot.
**If you can’t find kefir lime leafs, use a little extra lime
***The vegetables I used are a frozen mix of bean sprouts , mangetouts, carrots, leek, onion. But you can add any fresh or frozen vegetable you like.

METHOD:

Heat coconut oil in a large stockpot or Dutch oven over medium heat. Add shallots, ginger and garlic and cook for a few minutes. Add curry paste a stir until fragrant. Add the chicken broth, kafir lime leafs and lemon grass. Bring to a simmer.
Add the chicken breasts to the pot and simmer gently for 20 to 30 minutes or untill chicken is cooked thru (depending on thickness).

Remove the chicken from the broth to a plate and shred with two forks. Add the coconut milk to the pan, bring to a simmer and return de chicken to the pot, together with the vegetables. Stir in the fish sauce and sugar.
In the meantime cook the noodles in a separate pot or soak according to the package directions.
Add the thai basil and cilantro to the pot reserving some for garnish.
Serve the soup in deep bowls over the noodle. Garnish with cilantro, basil, lime wedges, peanuts and spring onions. Serve piping hot. Crispy chili oil is also delicious on top, enjoy!

Curries are always a great hit in our home, whether it’s just us or whether we have guests joining us for dinner. It’s so easy to prepare, everyone loves a Curry and it can be made in advance. This particular Curry is one I make very often because we love Thai Curries and also because it has Peanut butter in it. We love all things Peanut sauce, have you tried our Sate sauce?

TIP: I usually double the sauce and freeze half for later in small containers, it works so well for a quick dinner.

Prep time : 20 min
Cooking time : 20 min
Serves : 4

INGREDIENTS:

Meatballs
• 1 lb./450 gr. Ground chicken
• 1 clove garlic, grated
• 1 tsp. soy sauce
• 1 tsp. fish sauce
• 1 tsp. Thai red curry paste
• Ground pepper
• Grated lime zest, just a little bit

Curry sauce
• 2 tablespoons coconut oil
• 2 medium shallots, minced
• 2 inches fresh ginger, peeled and grated or minced
• 3 garlic cloves, grated or minced
• 1 zucchini in bite-size pieces
• 2 tablespoons Thai red curry paste
• ¼ cup creamy peanut butter
• 1 can coconut milk, 13.5 oz./400 ml.
• 1 tbsp. Palm sugar or brown sugar
• About ½-1 cup water
• 1 tbsp. Fish sauce (adjust to taste)
• Juice of ½ – 1 lime (adjust to taste)
• fresh cilantro, rice and chopped nuts for serving

More Thai ideas:

INSTRUCTIONS:

1. In a large bowl, add the chicken mince and add the garlic, soy sauce, fish sauce, Thai red curry paste, ground pepper and lime zest. Mix to combine and shape into meatballs about the size of a golf ball, set aside.
2. In a large pot, bring the oil to medium heat. Add the shallots, and cook for 3 minutes, or until translucent. Next add the ginger and garlic. Stir and continue to cook for about 5 more minutes.
3. Now add the curry paste, stir for a minute and add the peanut butter, fish sauce, sugar and coconut milk and water, bring to a simmer. Carefully add the meatballs.
4. Bring to a simmer again and cover partially with a lid, cook for about 15 minutes then add the Zucchini, cover and cook for another 5 to 10 minutes or until Zucchini is bite tender. Check throughout cooking if you need to add more water.
5. Add the lime juice and check the seasoning, add more fish sauce if you want it saltier. I always check that the meatballs are fully cooked by cutting one in half.
6. Serve warm over cooked rice, with more cilantro, lime wedges and some chopped nuts.

Enjoy!