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As is our routine, Neal came over to Wildlands to hang out and make dinner. Tonight’s menu was Thai green curry chicken soup with sticky rice.

Neal brought over high gluten rice and once it was steaming (about 1.5 cups yielded approximately 3 cups), we turned our attention to the main dish. This is a fast and loose recipe as Neal just winged it. The result— very crisp, fresh flavors that were a combination of savory, sweet, tangy, and just enough of salty. Loved it.

In a medium stock pot, place the following and bring to a boil until potatoes are near done
4-6 cups water (use less if you want a thicker concoction)
1 chicken breast, raw and cubed
2 carrots roughly chopped
2 med. potatoes, unpeeled and roughly chopped
1/2 white onion (quartered)
2″ raw ginger, unpeeled, thinly sliced
3-5 small red dried chilis
a few lime leaves, sliced
a few lemon grass stalks, chopped
Fish sauce 3 TBSP (or more to taste)
sprigs of basil and cilantro (roughly chopped)
1 serrano pepper (finely chopped) – optional

Once base is nearly done, add 1 15 oz can of coconut milk, and 3 cups or so of bok choy. Return to boiling for a few minutes.

Serve with rice, sliced avocado, and freshly chopped cilantro and basil.

I HIGHLY suggest this… perfection on a spring night. Thanks, Neal!

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