Kaffir Lime Leaves Curry Stew


1 onion, chopped
4 smalls boneless skinless chicken breasts, chopped into bite size pieces
2 cups medium sized yams, chopped into small pieces - approximately 4
2 smalls red potatoes, chopped into small pieces
4 cloves of garlic, minced
2 peppers, I used one yellow and one green - chopped into bite size pieces
8 ounces sliced mushrooms (approximately 2 cups)
1 tablespoon crushed red pepper flakes
2 tablespoons curry powder
4 julienned kaffir lime leaves, for garnish


In a large skillet, saute the onion in a drizzle of olive oil and add a pinch of kosher salt. Saute for about 8 minutes. Add the chicken breasts and garlic and saute for 2-3 minutes. Add the yams and potatoes and stir to ensure that everything is nicely mixed together. Then add all of the dry seasoning - pepper flakes, curry and crushed black pepper.
Mix thoroughly and add the can of tomato paste - coating everything in the red goodness. Stir in coconut milk, mix thoroughly, and then add the kaffir lime leaves, cover, and let simmer over low-medium heat for about 1/2 hour - stirring often. After 30 minutes, add the peppers and mushrooms. Cover and let simmer for about another 15 minutes.
Before serving, gently remove the lime leaves from the dish. Serve in a nice bowl, with a dollop of plain yogurt and the julienned lime leaves. I had a slice of whole wheat naan bread to go along side.




I know that it seems like this cast of character is a lot - but as you start cooking - it isn't. It's easy = all you need is one large skillet with a lid, a cup of tea or whatever you like to drink when you are cooking, and time soak in the aroma of what is unfolding as you prepare a delicious masterpiece.

The aroma of the lime leaves is not overpowering. It is definitely fragrant and when you open wide to take your first bite, you almost think that it is going to be full of a citrusy lime flavour, but it isn't. There is a deliciously subtlety that gives you the hint of lime, but doesn't drown it. I hope that you give this a try.


4 servings


Monday, March 15, 2010 - 4:51am


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