Belongs to BlueFinger Chicken Peanut curry 
  • Currently 2/5 Stars.
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Pretty avg. Needs experimenting with. Could be good if using crushed roast peanuts instead of paste, and custom curry powder.
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeƱos instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.

serves 7
You might need to buy:
  • limes cut into wedges
  • curry powder
  • Kosher salt
  • freshly ground peppercorns
  • olive oil
  • chicken broth
  • ground coriander seeds
  • each finely chopped mint and coriander
  • flour
serves 4
You might need to buy:
  • ground cardamom
  • freshly ground black pepper
  • chili powder
  • tumeric
  • olive oil or grapeseed oil
  • coconut milk
  • cornstarch
  • Worcestershire sauce
  • finely chopped fresh ginger
  • cinnamon
  • ground cloves
  • cumin
  • ground coriander
  • salt
Belongs to chrisho laksa 

good

ready in about 30 minutes; serves 2
You might need to buy:
  • curry leaves

i usually eat this as a “soup”, but you can also put it over rice, or just use the cooked sweet potatoes as a side dish (saving the coconut milk/curry combo to cook rice in, or cook another curry).

ready in about 30 minutes; serves 3
You might need to buy:
  • sweet potatoes
  • light coconut milk

quick and easy variation on an old theme

ready in about 20 minutes; serves 3
You might need to buy:
  • light coconut milk
  • crushed tomatoes
  • minced ginger