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My husband, photographer Scott has always been my most enthusiastic advocate. When I'm certain I can't accomplish something, he's right there to infuse me with confidence and determination. When I feel like giving up, (as I have at times with The Café) his words bolster me, give me courage and point me upwards, to the Lord, our true source of renewal and fortitude.
When it comes to my culinary endeavors, Scott has been my greatest fan. He always almost always greets my latest, often crazy, concoctions with complimentary enthusiasm. He helps me tweak a new recipe by suggesting a dash of this or an addition of that or sometimes an idea for a fun, interesting presentation.
There is, however, a four-word phrase that he reserves for only the finest of my creations. I can think of only 4 or 5 recipes I've served him over the years that have merited this superlative accolade. I know I've hit pay dirt when he takes the first bite and says, "This is like candy!". Candy? Yes, you have to understand my husband has quite an extraordinary sweet tooth, so when he described my Roasted Red Pepper & Chicken Coconut Curry w/ Avocado-Mango Relish as "candy", I knew it was a winner... and that I'd be making it again and again.
One of my inspirations for creating this yummy curry was a fun Fed Ex package that arrived at my door recently. The folks at Gourmet Garden sent me a whole cooler full of their fresh-herbs-in-a-tube products. When I was contacted by Mary from Gourmet Garden about trying out their herbs, I told her that I'd be happy to give them a try, but would only blog about them if I really liked the product. I have to admit, I was a bit skeptical. I mean really, fresh herbs in a tube????
If you're a regular visitor at The Café, it doesn't take long to realize that I'm quite a nut about fresh herbs. Scott plants an amazing self-irrigated herb garden right on my deck every Spring (you can read about his ingenious system here - I always have a plethora of fresh herbs with NO WATERING!). All I have to do is walk out the door and, presto!... I have an abundance of fresh herbs at my disposal. But winter is a different story since here in the Carolinas, the early morning temperatures often drop below freezing and my lush, verdant herb garden becomes a dreary, dry, mass of sad-looking twigs.
Nowadays a selection of fresh herbs is available year-round at most larger markets, but they're fairly expensive, especially when a recipe calls for several varieties. And then we have the problem of shelf-life; most packaged fresh herbs last only a few days, even with refrigeration. Have you ever purchased a package or two of herbs for a specific recipe and not gotten around to using them right away? When you finally get time to cook, often the herbs have sadly seen better days. So what's an herb-loving girl to do? .............
Well, that's why I was excited (and at the same time, dubious) to give these Gourmet Garden Herbs a whirl. How wonderful would it be, when the cold winds blow, to open a tube, give a squeeze and get delicious fresh herb flavor? Being a bit lazy, I also love the idea of no washing, drying or chopping. The herbs for these products are organically grown, then simply washed, chopped, blended and packed into tubes to maintain their fresh taste and nutrition. They keep their flavor for weeks in the refrigerator and much longer in the freezer. They come in a zillion varieties, well actually sixteen to be precise, and can be found in the fresh produce section of many larger grocery chains.
Does this all sound too good to be true? I understand..... and that was my exact sentiment too ......... but guess what? I've been using these products in all kinds of dishes ever since they arrived on my doorstep .......... and I LOVE them! I used the garlic, ginger, lemongrass, cilantro and chili pepper varieties in this Roasted Red Pepper & Chicken Coconut Curry. Like I said earlier, the flavor is fantastic and honestly, I don't think you'd be able to tell a difference if I had gone out and bought each individual herb, washed it, chopped it and added it to my curry. And it saved a BUNCH of time!
I don't know about you, but I don't usually have ingredients like ginger and lemongrass in my pantry or fridge, but with Gourmet Garden Herbs, I can always have them available when the whim for a curry, salsa or a zillion other flavorful recipes strikes me. The herbs stay fresh in the refrigerator for 2 months as there is no oxidation going on, which is what normally causes disintegration and spoiling of fresh herbs. You can also keep these little tubes in the freezer (the herbs don't completely harden) and they'll keep for up to 6 months! I love it, don't you?!
So, back to the curry; it's not only fabulously delicious, it's loaded with all kinds of good, healthy ingredients; onions, celery, carrots, red peppers, delightful herbs and spices and a ton of lean, shredded roasted chicken breast. A bowl of this flavorful soup will not only give you a good portion of fresh veggies, but enough protein to keep you going strong for hours on end!
I had fun with the topping (relish) too. With more fresh produce combined with lime and cilantro, it's a burst of fresh flavor that beautifully complements the hearty soup. A scatter of delicious, toasted pistachios is the crowning glory. Whip up a batch, you might even persuade your kids to try something perhaps a bit out of their comfort zone by saying; "This is like candy"!
- 2 tablespoons fresh lime juice
- 1 large avocado not too ripe, finely diced
- 1 medium mango diced small
- ⅓ cup finely sliced green spring onions, 3-4 medium size onions
- ¼ cup finely diced green pepper diced small
- ¼ cup finely chopped fresh cilantro
- roasted pistachios I really like the ones from Trader Joes. They come shelled, roasted & salted.
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Combine all ingredients except pistachios. Stir gently.
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Serve relish as a garnish on top of curry. Scatter pistachios on top of relish. Use a few whole cilantro leaves for a pretty presentation, if desired.
- 2 tablespoons olive oil
- 2 medium onions coarsely chopped
- 2 stalks celery roughly chopped
- 8 ounces carrots peeled and roughly chopped
- 1 tablespoon garlic
- 2 teaspoons red curry paste If you like your curries really spicy, add another 1-2 teaspoons
- 1 tablespoon mild curry powder
- 1 teaspoon coriander
- 1 teaspoon tumeric
- 1 teaspoon cumin
- 2 teaspoons finely chopped fresh ginger or 2 teaspoons Gourmet Gardens Ginger
- 1 tablespoon finely chopped lemongrass or 1 tablespoon Gourmet Gardens Lemongrass
- 2 tablespoons fresh cilantro or 1 tablespoon Gourmet Garden Cilantro
- 2 teaspoons Gourmet Garden Chili Pepper
- 3 tablespoons brown sugar
- 3 cups low sodium chicken broth
- 1 12- ounce jar roasted red pepper drained
- 1 teaspoon sea salt
- 1 13.5 ounce can coconut milk I always use the light coconut milk
- 4-5 cups shredded roasted chicken breast
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Heat the olive oil in a medium sauce pan set over medium heat. Add the onions, carrots and celery and cook until onions are translucent, approximately 8-10 minutes.
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Add the garlic and next 10 ingredients through the brown sugar, and cook another 2 minutes, stirring occasionally. Add the broth, peppers and salt and bring to a boil. Reduce heat to a medium simmer and cook for 50-60 minutes or until the carrots are super tender.
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Remove from heat, add coconut milk and puree in batches*, in a regular blender, then return soup to pan. You can also puree the soup right in the pot with a stick blender. (I love my stick blender and use it all the time. A stick blender is probably the most useful, inexpensive kitchen tool you can have if you like to make healthy, delicious soups.)
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Add shredded chicken breast and re-warm if needed.
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Serve with Asian noodles or rice. Garnish with Avocado-Mango Salsa and toasted pistachios. (Cashews are also delicious!)
If using a regular blender, allow liquid to cool down a bit before pureeing. Work in batches, covering the top of the blender with a clean kitchen towel while blending to avoid spattering.
clh777grl says
Liked u on FB!
clh777grl says
Can't wait to try this curry recipe!
Lemons and Anchovies says
Gosh, Chris, this looks so good. And how sweet is your husband! I know mine is happy with what I've made when he asks me if I can make it again exactly. 🙂 Love this!
Shanna Lehr says
This recipe looks so good! I'd love to have their Cilantro in my fridge since I use cilantro several times a week. Thanks!
Debra Eliotseats says
Can't wait to try this too. Your carrot curried soup was soooo delicious. I got many, many compliments on it. Thank you!
Andrea says
Catching up with my Google Reader (two sons and cold/flu season..)
Pictures are so inviting!! I love curry, red curry being my favorite so far.
I always look at the Gourmet Gardens herbs and I would love to try them.
Parsley would be my first pick since I use it in many dishes or basil, just the aroma of basil makes me feel happy!
meredith m says
tweeted https://twitter.com/mermont84/status/308361151366979584
meredith m says
I follow on pinterest and pinned http://pinterest.com/pin/248260998181184327/
meredith m says
I Like Gourmet Garden on Facebook
meredith m says
I Like the Café Sucré Farine's Facebook Page
meredith m says
I think I would use the ginger lots!
Sandy says
I would love to try the basil!!!! I was actually in a pickle the other night when Harris Teeter was out of fresh basil and I had to choose between going elsewhere or buying the herbs in a tube...I went elsewhere, but would love to try the basil in a tube to see if it is a suitable substitute!
maggiemull says
I am following Gourmet Garden on Twitter
maggiemull says
I liked Gourmet Garden on Facebook
maggiemull says
I pinned this recipe and am following you on Pinterest
maggiemull says
I am following you on Twitter
maggiemull says
I liked Café Sucré Farine's Facebook Page
maggiemull says
I would have to make this chicken curry--it looks delish and I'm sure the herbs would come in handy for this!
The Mom Chef says
For some reason I'm not seeing your posts on my facebook page these days. I'm glad I sought you out to see what was going on. I'd have hated to miss that amazing curry dish! It looks delicious...like candy. 🙂
Thanks for the giveaway. I've not tried herbs in a tube but yes, I do hate the way that the store-bought ones fade so quickly. There are many times that I just throw money on the compost when I don't get to using them immediately. I'd love to give these a try.
Kitchen Riffs says
Interesting product - I've seen it in the supermarket, of course, but have never tried it. Perhaps I'll give it a whirl. Great looking soup - love all the flavor you've crammed into it! No wonder your husband loves it - who wouldn't? Good stuff - thanks.
Dining Alone says
I have actually used their garlic and their dill and they are great! Your curry looks delicious, I sure wish my husband was as enthusiastic as yours about food 🙂
Jessica says
I love making curry and the avocado/mango relish sounds extra delicous!
Beth says
Don't enter me in the contest, because I live in Canada. But this looks like one amazing recipe!
jenny says
Looks fabulous and satisfying. I would love to try the lemongrass because it's so hard to find and use lemongrass in cooking!
Wild Child says
I follow The Café Sucré Farine on Pinterest and I pinned this post!