Kaffir Lime Leaves Curry Stew
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.
Total Steps
3
Ingredients
15
Tools Needed
3
Ingredients
- 1 onion, chopped
- 4 small boneless skinless chicken breasts, chopped into bite size pieces
- 2 cup medium sized yams, chopped into small pieces
- 2 small red potatoes, chopped into small pieces
- 4 cloves garlic, minced
- 1 small can of tomato paste
- 7 kaffir lime leaves
- 1 can coconut milk
- 2 peppers (one yellow and one green), chopped into bite size pieces
- 8 ounce sliced mushrooms
- Kosher salt and black pepper
- 1 tablespoon crushed red pepper flakes
- 2 tablespoons curry powder
- Plain yogurt
- 4 julienned kaffir lime leaves(optional)
Instructions
Step 1
In a large skillet, saute the chopped onion in a drizzle of olive oil with a pinch of Kosher salt for about 8 minutes. Add the chicken breasts and minced garlic, then saute for 2-3 minutes. Add the yams and potatoes, stirring to mix everything together. Finally, add the dry seasonings: crushed red pepper flakes, curry powder, and crushed black pepper.
Step 2
Mix thoroughly and add the can of tomato paste, coating all ingredients. Stir in the coconut milk and mix well. Add the kaffir lime leaves, cover the skillet, and let simmer over low-medium heat for about 30 minutes, stirring often. Then, add the chopped peppers and sliced mushrooms. Cover again and simmer for about another 15 minutes.
Step 3
Before serving, gently remove the original kaffir lime leaves from the dish. Serve the stew in a nice bowl, topped with a dollop of plain yogurt and the julienned kaffir lime leaves for garnish.