Cookaholics Bulletin Board

When I saw this recipe, I immediately thought about you, Fuzzy.
I plan to make it this weekend.

Fresh-From-the-Farm Coconut Carrot Stew

3 Tbs olive oil
1/3 cup white onion (chopped)
3 cloves garlic (minced)
1 tsp cayenne pepper
1 1/2 cup carrots (cut into 1 1/2 inch pieces)
1 1/2 cup sweet potatoes (peeled and cut into 1 1/2 inch pieces)
1 1/2 lbs raw chicken (cut into 1 1/2 inch pieces)
1 tsp ginger powder
1/2 tsp curry powder
2 cans (13.5oz) coconut milk
1 1/2 cup chicken stock
1 Tbs lemon juice
salt & pepper
toasted coconut flakes (to garnish)

Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.

Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.

Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.

I don't see vegetarians on the ingredient list. Is "chicken" a euphemism?

Looks good. You could sub chick peas for chicken.

Sorry, I didn't notice the chicken stock in there. Mary has a good idea.

Linda,

Well, that was a joke.

However, there's this in the ingredient list:

1 1/2 lbs raw chicken (cut into 1 1/2 inch pieces)

... clearly you don't read recipes all the way through either (like me).

Now I'm really embarrassed. Yes, I have a knack for having my attention diverted and missing important information.

Linda,

Fwiw, this recipe sounds like an Americanized version of Tom Kha Gai. Which means that you could improve it by adding galangal, keffir lime, lemongrass, and/or shallots -- whichever of those you can get.

Sample recipe: http://www.instructables.com/id/Tom-Kha ... onut-Soup/