Makes 6-8 servings
1 large red pepper
1 medium eggplant
1 medium-to-large butternut squash
1 box (32 oz.) chicken or vegetable broth
1 can coconut milk (the full fat stuff tastes best)
1 bottle red curry sauce from Trader Joe's
Basil to taste (fresh or dried depending on your preference)
Black sesame seeds for garnish (optional)
- Remove the stem and seeds from the red pepper and then cut it lengthwise into half-inch slices. Toss them lightly in oil and barbecue or pan-fry them until they are cooked through and very lightly charred. Then dice the pepper and set it aside.
- Cut the eggplant into half inch rounds. Either bake in the oven at 400 degrees or barbecue until fork tender. (I have found that it is best not to put oil on the eggplant. Oil prevents it from drying and just makes it greasy. But I do oil the baking dish lightly to prevent sticking.) Let the eggplant cool, then cut it into bite-sized pieces and set it aside.
- Peel the squash and cut it in half lengthwise. Remove the seeds. Cut the squash into bite-size pieces (about 1/2" to 3/4" cubes are best). Toss the cubes in oil and bake at 400 degrees until fork tender.
- In a large cooking pot, combine the broth, coconut milk, and curry sauce. If you are using dried basil, also add that now. Put this over a medium heat.
- Add all the vegetables to the soup base and bring everything to a simmer. If you are using fresh basil, add it at the same time as the vegetables.
- Dish the soup into bowls and garnish with black sesame seeds (this is for appearance as well as texture). Enjoy!
Makes 4-5 servings
1 red pepper
1 yellow pepper
1 small onion
2 pounds of chicken (dark meat works best since it does not dry out as easily)
1/3 bottle yellow curry sauce from Trader Joe's (more or less according to preference)
Black and white sesame seeds for garnish (optional)
- Prepare the rice according to the instructions on the package.
- Remove the stem and seeds from the peppers and then cut them lengthwise into half-inch slices. Toss them lightly in oil and barbecue or pan-fry them until they are cooked through and very lightly charred. Cut the slices into bite-sized pieces (about 1") and set aside.
- Caramelize the onions in an oil-coated pan on medium heat. They should be brown, but not black. Set them aside.
- Cut the raw chicken into thin slices (trimming off any gristly bits) and then cook according to your preference.
- Combine all the vegetables and chicken in a large pan. Pour on yellow curry sauce to coat everything. Add more if you prefer the sauce to drip into the rice.
- Put a spoonful of rice in a bowl, top with a scoop of curried vegetables and chicken, and sprinkle with sesame seeds.
A great addition to this would be spinach (if you have it on hand). It adds a nice bit of color. Just put it in about five minutes before serving and only cook it long enough to wilt it. If you make enough curry for leftovers, make sure to remove the extra before adding the spinach since spinach does not keep so well in the fridge after it cooks.