Curry Comfort

Monday was one of those days when I just could not WAIT to eat my lunch. It’s been a practice of mine since I hit the Real World, to pack my leftover dinner for lunch. So me and the husband always know what we’re eating for lunch. If dinner wasn’t so stellar, we may forfeit what’s in our tupperware and venture into the nearest food court.

However, when dinner is fantastic, we count the minutes until it’s an acceptable hour to eat lunch. For me, that’s about 11 a.m. On Monday, the countdown began much earlier than usual. In fact, I considered eating my lunch for breakfast.

I made a coconut curry soup. It’s a Thai classic that I indulge whenever possible. It occurred to me that I could make my own. Of course it’s more Chaundra than Thai, but I definitely borrowed their concept.

It was a success. Husband declared it was off the “Chizzain” and opted to eat it a second night instead of the fresh dinner on the stove. I was heartbroken when I saw him finish it off.

Ingredients
Chicken Breast
Mushrooms
Green Beans
Red Potatoes
Green Peppers
Onions
Chicken Broth
Yellow Curry
Coconut Flakes
Heavy Cream

1. Slice and season 3 chicken breasts
2. Sautee chicken, onions and peppers in a pan while bringing 3 cups of water to a boil. Once the chicken is cooked, add contents of pan to boiling water and reduce to a simmer.
3. In a separate pot let coconut flakes simmer in about a cup of heavy cream.
4. Add 3 cups of chicken broth to simmering pot, then continue seasoning broth to taste (add preferable amounts of: garlic powder, cayenne, curry, nutmeg)
5. After about 45 minutes drop mushroomsm, potatoes and green beans in pot. Bring to a boil then simmer for about 15 minutes.
6. Strain cream from the coconut flakes. The cream will be infused with coconut flavor.
7. Pour warm cream into soup and stir to combine.