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Roasted Corn and Chicken Coconut Curry
Prep Time
3 hrs 19 mins
Cook Time
3 hrs 19 mins
 
With lots of fresh, healthy veggies and crazy good flavor this curry is on our top favorites list!
Course: Main
Author: Chris Scheuer
Ingredients
  • 1 large egg white
  • 3 tablespoons corn starch
  • 1 teaspoon rice vinegar
  • 1 ½ pounds boneless skinless chicken breast
  • 3 tablespoons extra virgin olive oil divided
  • 12 ounces tiny frozen corn kernels
  • 16 ounces mushrooms
  • 1 medium onion roughly chopped
  • 4 medium carrots roughly chopped
  • ¼ cup finely chopped cilantro*
  • 4 medium cloves garlic
  • 1 ½ tablespoon chopped fresh ginger
  • 1 ½ tablespoon finely chopped lemongrass**
  • 2-3 tablespoons red curry paste available in the Asian section at most larger grocers
  • 1 tablespoon mild curry powder
  • 2 tablespoons brown sugar
  • 3 cups low sodium chicken broth
  • 2 tablepoons fish sauce
  • 2 15 ounce can coconut milk I almost always use the light variety
  • 1 medium red bell pepper quartered lengthwise and then sliced crosswise or you can use 6-8 of the mini bell peppers, depending on size
  • 1 teaspoon sea salt
  • fresh basil for garnish
  • fresh cilantro for garnish
Instructions
  1. Place egg white in a medium size bowl and beat with a fork until frothy. Add cornstarch and rice vinegar and mix until smooth.
  2. Slice chicken into thin (¼-inch) bite-size strips. (If chicken is difficult to slice thinly, it helps to stick it in the freezer for 20 minutes before slicing). Add chicken to bowl with egg white mixture and stir to combine. Set aside.
  3. Preheat oven to 450˚F. Line 2 sheet pans with foil for easy clean up.
  4. Combine frozen corn,1 tablespoon olive oil and ½ teaspoon kosher salt on one of the prepared sheet pans. Stir to combine. Place mushrooms on the other sheet pan, drizzle evenly with 1 tablespoon olive oil and sprinkle with ½ teaspoon kosher salt. Give a few grinds of pepper to each pan. Stir to combine. Place both pans in the preheated oven. Roast corn for 10 minutes, stir and remove. Set aside. Continue roasting mushrooms for a total of 30 minutes, stirring every 10 minute to redistribute. Remove from oven and set aside.
  5. Heat oil over medium heat on a large Dutch oven or heavy bottom pot. Add onions and carrots. Cook for 5 minute until onions are soft, stirring frequently. Add cilantro*, garlic, ginger, lemongrass**, curry paste, curry powder and brown sugar. Cook for another minute.
  6. Add chicken broth and fish sauce and bring to a boil. Reduce to a steady simmer, cover and cook for 20 minutes or until carrots are very tender.
  7. Add coconut milk and remove from heat. Use an immersion blender or a regular blender and puree until smooth. (If you use a regular blender, allow soup to cool a bit before blending and blend in batches).
  8. Return soup to pot (if using a regular blender). With pot over medium heat, return to a full, steady simmer. Add chicken, discarding any liquid that has accumulated in the bowl. Add the red peppers and stir to combine. Return soup to a boil then cover and turn off heat. Let sit, covered for 10 minutes. The chicken will cook during this rest time but will remain tender and velvety – if you allow it to cook for longer it will become tough.
  9. Add corn and mushrooms and stir to combine.
  10. Garnish with fresh basil and cilantro, if desired. Serve with jasmine rice or noodles.
Recipe Notes

* Even if you don't like cilantro, don't skip it here. You won't taste it in the finished product, I promise but it adds great flavor to this curry.
** Sometimes lemongrass is difficult to find. I like to keep this lemongrass paste in my freezer. It tastes really fresh and keeps for a long time in the freezer. This paste is becoming quite easy to find – I’ve noticed they’re even carrying it in the produce section at Super Walmart.) They also carry ginger in tubes like this. I usually keep some of that in my freezer also for when I'm in a pinch.