The sweet boyfriend brought dinner home on the night I was supposed to make this recipe. “No problem,” I thought. The soup still was made the same night, although we didn’t eat it. I placed two containers of the soup in the freezer, and I packed another one for lunch the next day. One container has already been defrosted for a Friday dinner. The other one remains in the freezer for a lazy day in the near future.
Braised Red Curry Winter Vegetables and Chicken
- 2 tsp. peanut oil
- 1 garlic clove, minced
- 1-inch slice fresh ginger, peeled and grated
- 2 tsp. red curry paste
- 1 tsp. Thai fish sauce
- 1 sweet potato, about 1/2 lb.; cut into 1/2-inch chunks
- 1 celery root, about 1/2 lb., peeled and cut into 1/2-inch chunks
- 1 butternut squash, peeled and cut into 1/2-inch chunks
- 1-14 oz. canned unsweetened coconut milk
- 1 c. vegetable stock/broth, more as needed
- The zest and juice of 1 lime
- 1 bunch of fresh cilantro, roughly chopped
- In a saucepan over medium heat, warm the oil. When the oil is hot, add the garlic and ginger and sauté until fragrant but not browned, about 1 minute. Add the curry paste and cook, stirring, for 1 minute.
- Add the fish sauce, sweet potato, butternut squash and celery root and stir to combine.
- Reduce the heat to medium-low, pour in the coconut milk and broth/stock and cook, stirring occasionally. Cook until the vegetables are beginning to become tender, but not falling apart. About 15 – 30 minutes.
- Meanwhile, grate lime zest. After removing the zest, juice the lime. 20 minutes into cooking the soup, stir in the lime zest. During the last few minutes, stir in the lime juice and the cilantro.
- Serve the soup with a quarter lime and garnish with more cilantro.