Chicken coconut curry soup

curry soup-2


A few weeks ago, I was stuck in a rut with dinner ideas.  I posted this on Facebook, asking for my friends’ recent favorite recipes.  I got a list of very exciting suggestions.  One of them came from an old friend, Don.  I tried it, and it was a total success.  The curry was so flavorful and fragrant.  I used some pretty potent curry powder, so the dish was quite spicy (and therefore I didn’t give this to the kiddos).  Cliff and I both loved it.  I served it over rice, and it was so delicious and warms you up from the inside on a cool night.

Thanks, Don!!


  • 3 tablespoons curry powder (I used Trudy Ann’s curry powder)
  • 1/2 teaspoon salt, or to taste
  • 2 pounds skinless chicken thighs (I used drumsticks)
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped shallot
  • 2 teaspoons minced garlic
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 2 lemongrass stalks, cut into 3-inch pieces and bruised with the flat side of a knife
  • 1 (1-inch) piece ginger, peeled, cut into 3 slices and bruised with the flat side of a knife
  • 1 1/2 cups fresh chicken stock or store-bought low-sodium chicken broth
  • 3 carrots, peeled, cut on the diagonal into 2/3-inch pieces
  • 1 1/2 cups unsweetened coconut milk
  • 1 yellow onion, cut into wedges
  • 1 medium sweet potato (about 1 pound), peeled and cut into 1-inch cube


  • 1/2 cup Asian basil leaves, cut in half
  • 8 sprigs cilantro, cut into 2-inch pieces
  • 2 scallions, chopped


1. Combine 2 tablespoons of the curry powder and the salt in a bowl. Add the chicken and turn to coat the meat evenly. Set aside for 30 minutes.

2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.


Prawn curry

Last weekend, we visited the Winter Farmer’s Market at the Nat Bailey Stadium.  We weren’t expecting much because of the word “winter” just doesn’t quite go well with “farmer’s market”.  But, we were quite impressed with the selection of products at the market!  In fact, I think there were more booths at this market than the summer Kitsilano market we frequent.

One of the products we picked up was the spicy curry powder made by Trudy Ann.  I can’t remember how I started following her on Facebook, but I started noticing her products a few weeks ago because of Facebook.  She started out selling her own mix of Chai tea, and I’m a complete sucker for a good, spicy Chai.  But when we visited her booth, what got my mouth watering was the smell of the spicy curry powder she made.  So we bought a big jar of it.  Her website provides a chicken curry recipe for how to use the curry powder, but I changed it up a bit to use prawns and green beans.  It was very spicy, but oh so flavorful!  Also, since we’re on the South Beach diet Phase 2, we used light coconut milk rather than the regular fat variety, and I served the curry over cooked cauliflower rather than rice.

Prawn and Green Bean Curry


  • 20 prawns, shelled and devined
  • 3 bay leaves
  • 3 cardamom pods
  • 1 medium red onion, chopped
  • green beans, cut into bite length
  • 2 tablespoons garlic
  • 1 1/2 teaspoon ginger
  • 1 large tomato, finely chopped
  • 1 teaspoon cumin seeds
  • 2 Teaspoons Trudy Ann’s Curry Powder
  • 1/2 can of light Coconut milk + 1 cup water
  • 1/2 cup Cilantro leaves, chopped
  • 1 1/2 tsp of salt


  • Heat oil, make sure it is hot and add the bay leaves, cardamom pods and cumin seeds- fry about 20 seconds,
  • Add diced onion and green bean and fry until onion is golden brown
  • Add the ginger and garlic and fry for about a minute
  • Add the tomatoes, the curry powder and fry for about 3 minutes. Add prawns and mix it really well with the masala.
  • Add about a cup of water and keep the heat on medium until the prawn starts to curl up
  • Add the coconut milk  or cream and let this cook on low, covering the pot, until the curry gets thick and the prawns are fully cooked
  • Add salt to taste