Time to Banish the Cold with Spicy Thai Curry

We’ve been experiencing what would be in normal times unbelievable frigid temps.  But it is positively balmy compared to the Midwest.  It’s mind blowing the temps they are experiencing.  Walking our dogs in all our winter gear trying to stay warm and watching the dogs get what we call flat tyres with their paws lifted off the ground left me wondering what we would do if that type of cold made it to us. You can’t not walk the dogs.  I’m thinking we should be looking into getting coats for them but what are the chances?  I would have thought zero until this past week and the polar vortex.

I was actually wondering last night what we had for old winter coats that could be used in case the cold hits us.  I think the dogs would fight us on that one!  I can just imagine trying to zip them up.

Because it’s cold and I still have that cold going round I thought I would make a spicy dish for my husband.  A knock your socks off, make Texas stand up and take notice, evict the cold dish.  That was the plan.  I thought it was spicy while my husband thought it had a lovely mild heat.  I put a habanero and two serranos in the dish!

Before I begin the recipe please excuse the photos.  Something is going on with my camera and I have to figure it out.  Suddenly in the kitchen the camera has slowed down on the shutter speed.  When I do it manually the pictures come out dark as can be.  Plus it keeps thinking there is a memory card error or it thinks the card is full.  It works fine in natural light as I tested it this morning.  The lights in the kitchen overhead are now all fluorescent instead of a mix, could that be an issue?  Any advice would be greatly appreciated.

Back to the food!

In a skillet brown some chicken and when they are nearly cooked add sweet pepper and garlic.  To that add about a cup of plain tomato sauce and grated ginger (about an inch square though you can add more).

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Simmer for a couple of minutes then add about 7 or 8 oz of coconut milk, a bit of lime juice, cilantro, and a couple of spoonfuls of red thai curry paste.

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While this is simmering I diced up a habanero pepper and two serranos.  I use gloves to do this as the pepper oil sticks on me for days and it burns.  Add the peppers to the dish a long with a good handful of chopped scallions.

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I let the mixture reduce a bit to concentrate the flavours.  I did add more of the curry paste to kick it up a bit.  Serve over rice of your choice.

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This would have knocked the kids back.  I felt the heat.  And my husband enjoyed it.  🙂  The beauty of this dish is you can make it as hot as you would like.  I wonder how many peppers I would have to add for my husband to go Whoa!

 

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Coconut Curry Soup

Once in awhile as a treat for my husband I tell him I would like to make a special meal of his choice for him.  Whatever he wants.  This time he picked out a Thai soup.  I found this on pinterest here Coconut Curry Noodles. The base of it looked good but as I saw in the comments it was a bit bland for some so I decided to make it my own to make sure it had some zip to it.  It isn’t hard to make and you have control with the level of heat.

For the rice noodles, I just follow the directions on the box.  Boil for 4-6 minutes then drain.

To start I chopped up some carrot and scallion from our garden and chopped up a few cloves of garlic.

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I saute these for a few minutes in olive oil then I add a few tablespoons of Thai red curry paste.

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Next I add a bunch of peppers.  I got to use our frozen peppers from the garden for the first time and I have to say I was pleased with the result.  I don’t like mushy veg and I didn’t get that with this soup.

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Next I add about 1 1/2 cup of veg broth and bring to a simmer.

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Then I add a can of coconut milk.  I have to say, as this was the first time I used this, it was weird!  It separates in the can so the solids are at the top.  So much so I could turn the open can upside down.  I wasn’t expecting that.  I mix in the coconut milk and a handful of chopped cilantro.

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It was at this point I had to get creative as it was bland.  I added a bit of salt, more curry paste as we like the heat, and a bit of soy sauce.  It still needed more.  So I added a few splashes of lime juice then grated a good amount of fresh ginger.

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I have to say the ginger was the right way to go.  It really added a great dimension to the flavours.  I chopped up a bunch of peanuts and threw half into the soup while cooking.  To serve put the rice noodles into the bowl.

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Then pour the soup over the noodles.  Top with peanuts.

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I will definitely be making this again.  I loved how it turned out.  A few days later we had a little for leftovers so I sauteed up some chicken and then reheated the soup to have together.  That worked really well and this would be perfect with prawns.