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Coconut Chicken Curry Soup Recipe
When I was a teenager I remember my mom making chicken curry for dinner. It only happened once that I can remember and honestly I thought it was terrible. Even she admitted it was terrible. It was dry and a shockingly weird yellow color. Due to this meal I had always thought I disliked curry. It was not until my mid-20’s that I decided to give curry a try again. Although I would leave it up to the professionals at a local Thai restaurant in my hometown. I have bounced around their menu over the years but one day I decided to order the Kang Gari. The dish is yellow curry made with coconut milk, pairing up with chicken, red potatoes, bell peppers, onions, peas and carrots. It is delightfully perfect.
So I knew there was a way to make curry that I liked and decided to look for a recipe to recreate this lovely meal at home. I would also be seeing how far the apple fell from the tree. Would I repeat my mother’s curry disaster, or could I create my own, hopefully non-disaster. When I found this coconut chicken curry soup recipe from The Beeroness I will admit that I was a little gun shy. But I decided to throw my fears aside and give it ago. And I am glad that I did because it turned out delightfully perfect.
The ingredients you will need are as follows:
1 pound of chicken breasts (cubed)
3 tablespoons olive oil
1 red bell pepper (sliced)
1 large shallot (diced)
1 jalapeno (chopped)
2 cups shitake mushrooms (sliced); not dried.
3 cloves garlic (minced)
¼ teaspoon fresh ginger (grated)
12 oz beer (lagers, whites or wheat beers will work)
2 cups chicken broth
2 tablespoons red curry paste
28 oz coconut milk – full fat
1 teaspoon brown sugar
salt and pepper
Season the cubed chicken with salt and pepper while warming up the olive oil in a large pot or dutch oven. Cook the chicken through and set aside.
Next using the same pan add in the bell pepper, shallot, jalapeno and mushrooms. Cook them until the become soft. Then add in the garlic and ginger.
Add your beer next and be sure to deglaze the pan, scraping up the bits of goodness that are stuck to the bottom of the pan. Next add in the curry paste, coconut milk and brown sugar and simmer for 10 minutes.
This recipe is a fairly quick and easy one but one thing I would add to it is some rice in a bowl and ladle the soup over. This is how my Thai restaurant does it and I felt it was missing from this soup. And for someone who likes to cook, but is lazy, it helps stretching out how many meals it makes. This soup does freeze well and comes in handy on those weeknights when you may not have time to cook or do not feel like cooking!
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