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Coconut Curry Rice Noodle Soup

September 20, 2011
chicken, Coconut, cooking, Curry, food, Poultry, Soup, Spicy
2 Comments

Coconut Curry Noodle Soup

Cruising around in County Cook,
Passing land The Fire took.

Back on foot to walk The Loop,
Cold and tired. Need some soup.

So many places on The Mile,
Magnificent! Adorned in style.

But I don’t need a big “to-do”,
Just a seat and spoon and loo. :)

I find it at a Noodle House,
So good it was I must espouse.

Go there for some curry soup,
Your energy you will recoup.

I liked this soup so much that I came home and re-created it the very next day.  It has just the right amount of heat from the chili pepper flakes and it’s not too creamy as I use mostly chicken broth and coconut milk instead of heavy cream.

Coconut Curry Rice Noodle Soup

1/4 cup olive oil

1 medium yellow onion

2 pkgs baby bella mushrooms, sliced

3 T yellow curry powder

2 tsp. turmeric

1 1/2 tsp. coarse salt

1/2 – 1 tsp. chili pepper flakes (to taste)

2 large chicken breasts, sliced into thin bite-sized pieces

1 48 oz container chicken broth

1 can coconut milk

3 cups baby spinach

1/4 cup cilantro (optional)

1 small pkg flat rice noodles

1 cup cherry tomatoes, halved

In a pot, saute the onions and mushrooms in olive oil.  Immediately add the curry, turmeric and chili pepper flakes so the flavors release and there is no gritty residual from the powder.  Let the vegetables tenderize for about 10-15 minutes on low.

Increase the heat to medium high and add the chicken. Cook for about 8 minutes or until cooked through. Add the spinach and give it a quick stir before adding the chicken broth and coconut milk. Bring to a soft boil with lid off and then turn heat off.

Add uncooked rice noodles to pot and gently stir once. Let sit for 5 minutes or until al dente. Add tomatoes. Serves 6.

Curry Chutney Chicken Salad – Cool Summer Salad

June 25, 2010
chicken, Curry, Salad
4 Comments

With my friends out by the pool,
Trying hard to keep it cool.

Lemonade may quench our thirst,
But our hunger’s at its worst.

What to eat that’s not too heavy,
That will satisfy this bevvy?

Soup too hot.
Lettuce? Not!

Oh! I know the perfect thing.
A cool and sweet and tangy zing.

Cube some chicken, slice some grapes,
Celery and scallions to keep our shapes.

Toss it with a creamy dressing,
Simple stuff – no need for stressing.

A chutney, mayo, yogurt team,
A lemony, peppered, curried dream.

All you need is fork in hand,
But scoops will make this luncheon grand.

Cold and sweet and salty too.
I take it out to feed my crew.

This one I don’t need to sweat,
With sounds of “Yum” my ears are met.

CURRIED CHICKEN SALAD

4 chicken breasts,  cooked and cut into chunks/cubes

2 fuji apples, peeled and sliced into thin squares

1 1/2 cups red or black seedless grapes, sliced in half

2 stalks celery, chopped

2 scallions, chopped

1/2 jar Crosse & Blackwell’s Major Grey’s Chutney

1/4 cup plain yogurt

2 T mayonnaise

1 T Dijon mustard

2 T lemon juice

1 T curry powder

1/2 tsp. kosher salt

1/4 tsp. coarse black pepper

1/4 cup almonds, slivered (for garnish)

Tortilla Chips – Scoops, optional

Cook and cube four boneless chicken breasts.  To save on time,  rotisserie chickens from the grocery store are an excellent choice as they are juicy and flavorful.  Place the cubed chicken in a mixing bowl.  Add the grapes, apples, celery and scallions and set in the refrigerator to cool.

In a second mixing bowl, add the yogurt, mayonnaise, mustard, chutney, curry powder, lemon juice, salt and pepper.  Mix well.

Gently toss the chicken mixture with the dressing.  Serve in a lettuce cup or small bowl topped with slivered almonds.  Serves 4-6.

In The Kitchen With Henry (My Dad)

October 11, 2009
Coconut, Curry, Fish
4 Comments

Yellow-Tail in Red Coconut Curry Sauce  
Red Coconut Curry Ingredients

Red Coconut Curry Ingredients

In the kitchen with my Dad
Lifts my spirits, makes me glad.

Known as Papa, Henry or Hank
For him I have so much to thank.

Infectious smile, loves to laugh
Nothing he does he does by half.

Generous, well-mannered, gracious to boot
The thing about Dad, he is so cute!

Ask HIM, he’d say suave and debonair
With a puffed-out chest and a haughty air.

 

Papa Henry

Papa Henry

But really his ways are gentle, disarming
He’s witty and loving and very charming.

My mind’s eye sees him with book in hand
Letters and words at his command.

Disturb him while he reads the news
It’s the perfect way to light his fuse.

Now, try as he might to hide his belly
He cannot help but stop at the deli.

No matter he ate a five course meal
A bologna sandwich must seal the deal.

Wakes up in the morn’ at the crack of dawn
Lunches by ten and succumbs to a yawn.

So I’m down for a visit to cook up a dish
He caught with friend Rick, a yellow-tail fish.

Red coconut curry, the sauce divine
Creamy and spicy, it tastes so fine.

So, thank you, dear Dad,  for a great weekend
You’re an exceptional father and truly great friend.

Coconut Red Curry Fish

Coconut Red Curry Fish

Yellow Tail in Red Curry Sauce

Fish
4 White Fish Filets
1 1/2  Tablespoons Seasoned Salt
1 Teaspoon Ground Pepper
Extra Virgin Olive Oil

Curry Sauce
1 Large Yellow Onion (sliced)
1 Garlic Clove (minced)
1 Cup Parsley
1 Cup Coconut Milk
1/2 Cup Heavy Cream
1 Tablespoon Curry Powder
1/2 Teaspoon Red Chili Pepper Flakes
1/2 Teaspoon Coriander
3 Tablespoons Tomato Paste
1 Teaspoon Coarse Salt (or to taste)
1  Teaspoons Ground Pepper (or to taste)
Extra Virgin Olive Oil

Preheat the oven to 400 degrees.  Coat the bottom of a pan with olive oil and saute the onion and garlic with the curry powder, red chili pepper flakes, coriander, coarse salt and ground pepper.  Cook on medium-low until the onions are soft.  Blend in the tomato sauce. Cook for 2-3 minutes and set the pan aside.

Lightly coat the fish with olive oil.  Flavor it generously with seasoned salt and ground pepper.  Coat the bottom of a second pan with olive oil.  Turn the heat to medium-high and sear the fish for color, about 2-3 minutes.  If your fish has skin, it does not have to be seared on the second side.  Lay the filets on a baking sheet sprayed with Pam or other cooking spray.  Place in the oven for about 7-8 minutes or until the fish is cooked through.

While the fish is in the oven, turn the curry sauce pan on low and add the coconut milk and heavy cream.  Simmer for a few minutes to heat it up and then add most of the fresh chopped parsley.

When the fish is ready, set it over a bed of sauteed spinach and pour the curried tomato sauce over the top.  Garnish with the remaining parsley.

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