The latest endeavour of mine was an old favourite of mine...coconut green curry soup with veggies and chicken. Usually instead of chicken I'll use shrimp and scallops, but the budget is in effect after the week of tasty delights we'd had so i had to use what was on hand.I began with sauteing the chicken in some seasoning and little white wine, once finished i separated it into two parts as I would need this chicken for the main course as well.
After the chicken came the fun part for me. In a drizzle of EVOO i added onions, lemon grass garlic, turmeric, green curry paste and ginger and cooked them until they softened. The smell was fantastic!
Once the veggies were done I added water to create the base for my soup. Once that mixture boiled I added coconut milk and left it to simmer while i started sauteing the veggies for the soup. The veggies this time around were asparagus and string less snap peas. In the past I've used carrots as well, but this was a what's already on hand kinda night!
After straining the broth of its sauteed bits and pieces, and then adding the veggies and chicken the above is the final result. The key to success here for me is to make sure your veggies are still crispy...all in all a moderately spicy success!
Our main course was this chicken and avocado salad consisting of lettuce, grape tomato's, thinly sliced red onion, Madagascar peppercorn cheese, chicken, taco chips and avocado.
I found myself with and abundance of avocados after friends cancelled on us and i thought there's no way I could eat the planned amount of Guacamole all by myself...there must be a way to use these beauties and not have them spoil! Much to my happiness after a bit of Internet searching I found this recipe and it was a huge success!
The dressing was a creamy mixture of mayo, chili sauce and Tabasco sauce... sounded a bit questionable to me but I gave it the benefit of the doubt and tried it and i must say very tasty! All in all a wonderful light spicy meal!!
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