Keeping Warm

Tonight’s temperature is 21F with a windchill making it feel like 5F. Needless to say, a poorly insulated Baltimore row house is not the ideal place to be. So how did I choose to keep warm on this very cold, very windy night? I made curry! From scratch! And it was unbelievably easy! This first part involved putting on several layers of clothing and venturing out to the store as my kitchen is embarrassingly empty for such a wanna-be chef.

Curry Paste Ingredients:

  • 2 shallots
  • 4 cloves of garlic
  • 2 green chillies (de-seeded)
  • 2 red chillies (de-seeded)
  • 1 stalk lemon grass
  • 1 tablespoon ground cumin
  • 1 tablespoon ground ginger (fresh ginger will probably also work)
  • 1 lime’s zest
  • 2 tablespoons olive oil
  • 1 teaspoon salt

The beauty in the curry paste if you have a food processor is that you can dump all the ingredients with minimal effort. Just peel the shallots and garlic, de-seed the chillies, roughly chop the lemon grass and blitz away! This can be put aside — I would say this would make enough to season roughly 4 servings of the recipe below.

Chicken Coconut Curry (Yield = 2 servings)

  • 2 tablespoons curry paste
  • 1 tablespoon olive oil
  • 1 medium onion julienne cut
  • 2 chicken breasts (cut in bite sized pieces)
  • 1 can coconut milk
  • 1 cup chicken stock


  1. Heat olive oil in deep saute pan or wok. Add curry paste and stir fry for 2-3 minutes.
  2. Add onion. Continue to stir fry for another 3 minutes or until onions are translucent.
  3. Add chicken. Stir fry another 2-3 minutes or until chicken has color on it.
  4. Add coconut milk and chicken stock. Lower heat and let simmer for 10 minutes (until chicken has completely cooked).

Lime Flavored Rice
(This is basically white rice with lime juice, from that lime you took the zest off of!)

  • 1 cup rice
  • 2 cups water
  • 1 lime – juiced
  • salt
  • olive oil


  1. If you decide to cook this along with the curry, I would put on your water to boil with a pinch of salt and a tablespoon of olive oil on right before you begin sauteing the curry paste.
  2. Once water is boiling, add rice and lime juice.
  3. Lower heat, cover, and let simmer for 15 minutes until all water has evaporated and rice is soft.

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