En-Thai-sing Chicken in Corningware - Coconut Milk Chicken

Technically, since this involves absolutely NO Thai Curry paste whatsoever, it's not really a curry, but the premise is the same.  A sauce, based on Coconut Milk, spiked with Ginger, Chile and Lime juice, in which the meat and vegetables are cooked.  Serve over rice and voila!  Dinner!

I like to substitute Serrano chiles for Bird's Eyes, simply because they are easier to find.  Serranos have about half the "heat"of Thai Bird's Eye chiles, but Serranos are are twice as big. So you get the same effect from 4-5 Serranos as you do from 4 Bird's Eyes.  Just be sure to remove the membranes and seeds.  

Coconut Milk Chicken

1⁄4 cup Coconut oil
1 medium Sweet Onion, diced
4-5 Serrano Chiles, stemmed, seeded, and minced (or 4 Bird's Eye chiles if readily available)
4  Garlic cloves, minced
1 TB freshly ground Ginger Root
3/4 tsp ground Turmeric (a little goes a LOOOOOONG way)
6 boneless, skinless Chicken Thighs
1⁄4 cup Lime Juice
27 oz Coconut Milk (2 cans)
Salt, to taste
Jasmine or Basmati Rice and finely chopped Cilantro, for Serving

Corningware 4 Quart Sauce pot (P-84-B) or (A-4-B)

Melt Coconut oil in the 4 quart Sauce pot (P-84-B) set over medium flame.

Once melted, add the Onion, Serrano, Garlic & Turmeric, stirring to combine.

Reduce the flame to low and cook slowly for 30 minutes....

or until the onions and REALLY soft.

Lay the Chicken Thighs on the bed of cooked onions.

Add the Lime Juice....

And the Coconut milk and season with a pinch or two of Salt.

Stir until everything is a nice bright yellow (tumeric is a powerful coloring agent)

Increase the flame to Medium and bring to a boil.

Reduce the flame, then cover and simmer for 15 minutes.

Twist the lid to allow some of the steam to escape and cook an additional 15 minutes.

Fill a bowl with rice, top with a Chicken Thigh and spoon the delicious coconut milk sauce all over, then garnish with Cilantro.

and there you have it... The "Soup" that eats like a meal.  And quite a delicious meal it is.

Just in case you were curious, the dinnerware that has shown up in the last two recipes is a a Centura Soup "Plate". (as opposed to a "bowl" which is usually of a smaller diameter, and deeper)

Where is your Corningware??
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Cream Soup in Corningware - Gingered Carrot & Chestnut Soup

When it is cold and rainy, I can think of nothing more tasty than a good soup. "Soup" an entire universe of possibilities.  Which, honestly, is what makes soup so great.  There is something out there for everybody.  From Lentil soup to Vichyssoise, Chicken Noodle to Hot and Sour, Beef & Barley to Tomato, Cock-a-leekie to Tom Kha.   Soup runs the gamut of flavor and texture.

This soup is of the rich and creamy variety.  Chestnuts and Carrots seasoned with just the right amount of Ginger to bring about the warming glowing feeling.  I LOVE ginger and carrots together.  The addition of Chestnuts lends body to the soup while the Creme Fraiche or Sour Cream not only enriches the soup, but provides a nice counterpoint to the sweetness of the carrot, bringing everything back into balance.

A bowl of enlightenment on a cloudy day.

Gingered Carrot & Chestnut Soup

2 TB unsalted Butter
1 lb Carrots, peeled and chopped
1 medium Onion, chopped
2 TB freshly grated Ginger root
Salt to Taste
White Pepper to Taste
4 cups Chicken Stock
1 cup Chestnuts, roasted & peeled
1/3 cup Creme Fraiche or 1/4 cup light Sour Cream
Carrot Shavings & Flat Leaf Parsley to Garnish

Corningware 2 1/2 quart Saucepan (P-2 1/2-B with P-9-C lid)

Melt Butter in a 2 1/2 quart Saucepan (P-2 1/2-B) set over medium flame.

Once melted, add the Carrot, Onion and Ginger.

Saute until everything  begins to soften.

Add Chicken Stock....

and roasted Chestnuts.

Bring to a boil, then reduce the flame to low, cover and simmer for 30 minutes.

Remove the pot from the flame and allow to cool for 10 minutes.

Working in batches, ladle the hot soup into the blender.

Cover with the lid, making sure you have removed the center piece.

Cover with a towel, and blend until smooth.

Repeat with the remaining soup until everything is well blended and smooth.

Wash the 2 1/2 quart Saucepan (P-2 1/2-B), then add the pureed soup back to the pot.

Place over low flame and reheat for at least 10 minutes.

Stir in 1/3 cup Creme Fraiche, or 1/4 cup Light Sour Cream (your choice).

Serve with carrot shavings and a little Flat Leaf Parsley.

Where is your Corningware??
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