This recipe was a spin-off of my green curry recipe almost a year ago. This one, like my cooking ability was improved and tasty (not sure how my cooking ability is tasty, but let’s go with it).
I WANTED to add bamboo shoots, but my local Sprouts doesn’t carry them anymore, so I am on an official bamboo shoot-hunt. I will find you, elusive bamboo shoots.
This recipe was really easy and not time-consuming in the least, it was about 3-ish servings/it fed me twice.
Let’s rock and roll…
- 1 lb. chicken, chopped into 1” cubes/slices
- 1 can coconut milk, full-fat
- 1 medium sweet potato, chopped into chunks
- ½ medium red onion, chopped
- 1 Tbsp. honey
- 6 mushrooms, chopped
- 1 carrot, chopped
- ½ red bell pepper, chopped
- 1 Tbsp. lime juice
- ¼ cup green onions
- Cilantro (8 leaves)
- 3 Tbsp. red curry paste (Thai Kitchen)
- 2 Tbsp. fish sauce
- 1 Tbsp. Turmeric, ground
- 1 Serrano pepper, chopped and diced
- 2 Tbsp. Coconut Oil
- Salt and pepper, to taste
- ½ cup cilantro, minced
- 2 serrano peppers , minced
- 1 lime, wedges
Steps to crEATe:
1.) Cut and gather ingredients, except bamboo shoots! (sorry last bamboo reference).
2.) Heat coconut oil in a large saucepan/Wok on medium heat. Add cut chicken, cook and stir for 5 minutes. Salt and pepper to taste.
3.) Add sweet potatoes. Cook for 2 minutes. Add onions, bell pepper, and carrots. Add coconut milk, curry paste, fish sauce, turmeric, cilantro, Serrano, mushrooms, lime juice, and honey. (Everything should be in). *Note: I added a couple more Tbsp. of coconut oil, I always use extra…
4.) Reduce heat to medium. Let simmer for 5 minutes, stirring a couple of times.
5.) Serve warm. Pour soup into bowls and garnish with cilantro, Serrano peppers, and lime wedges.