Move over soup! Curry is the new cold weather food in my life. The Hubs and I have loved curry for a long time, but I’ve never been able to make it quite right at home. It’s always good, just not quite the same. This recipe was much more of what I’ve been hoping for thanks to the box of Penzey’s curry spice I got for my birthday. Of course I tried to make this extra spicy for The Hubs, but it ended up being NEARLY too spicy for me. The Hubs gobbled it up….even the leftovers! I guess it was a success.
Now that the temperature is actually starting to dip a bit here in SoCal, I plan to do more experimenting with curries, and soups! I’d love to hear what your favorite cold weather recipes are. The spicier the better for this family, but any soul warming dish will do. Leave a message in the comments below!
Chicken and Vegetable Curry
2 tablespoons vegetable oil
3 garlic cloves, roughly chopped
1 small onion, chopped
2 serrano chilies, minced
1 – 3 tablespoons Thai red curry paste, depending on spice preference
2 tablespoons curry powder
1 cup coconut milk
1 cup low-sodium chicken broth
4 boneless skinless chicken thighs (about 8 oz), cut into bite-size pieces
1 head of cauliflower cut into florets
1 red bell pepper thinly sliced
1 teaspoon fish sauce
1 1/2 teaspoons sugar
8oz noodles (I used buckwheat soba noodles since that’s what I had on hand)
Cilantro for garnish
Heat the oil in a medium saucepan over medium heat. Add the garlic, onion and chilies and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly. Whisk in the coconut milk, and chicken broth, stirring constantly until smooth. Add chicken thighs, cauliflower, bell pepper, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
Meanwhile, boil noodles according to package instructions. Drain, and place a small amount in a bowl. Top with curry mixture and cilantro and serve immediately.