MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
MIL MISSION #5: COCONUT & GREEN CURRY CHICKEN SOUP
A ’one bowl’ dinner favorite as is, but consider dropping in baby spinach leaves and serving over basmati brown rice for a heartier supper.
Prep time: 30 minutes
Cooking time: 50 minutes
Servings: 4
♥PANTRY, FRIDGE, MARKET♥♥
2# boneless, skinless chicken breast
3 T. vegetable oil
1 large white or yellow onion, medium dice
3 large russet potatoes, peeled, medium dice
1 T. finely chopped garlic
1/2# white or brown mushrooms, sliced
1 T. finely chopped ginger
2 T. green curry paste
2 quart chicken stock
2 T. light fish sauce
6 Kaffir lime leaves or 2 T. lime juice
1 ou. dried (or) 1/2# fresh Shitake mushrooms
2 - 14 ounce cans coconut milk (option: light coconut milk)
1 1/2 t. sea salt
1/2 C. chopped Thai basil
*shopping list/Asian market - light fish sauce, green curry paste, citrus leaves, dried Shitake mushrooms, coconut milk, Thai basil
♥♥MIL DIRECTIONS.♥♥
Prep
Cut chicken into 1” pieces. Heat oil in skillet and saute chicken in batches, searing quickly, but not cooking through. Remove and set aside.
In a medium size skillet, saute onion, potatoes, garlic, all mushrooms and ginger until onion is translucent. Stir in green curry paste.
Spoon onion-curry mix into a 6 qt pot. Add chicken stock and bring to a simmer, cooking for 20 minutes or until potatoes are almost tender. Add fish sauce, citrus leaves, coconut milk and salt. Bring to a simmer and cook an additional 20 minutes.
Serving
Minutes before serving, add chicken & bring to a simmer, cooking for 5-10 minutes, just until chicken is cooked through. Add Thai basil.
Taste and adjust seasoning.
♥♥WAYS TO “just wing it”.♥♥ consider substituting
Extra firm tofu, shrimp, scallops or fish, such as halibut
Any variety of fresh basil
Curry leaves may be added, but still add citrus leaves or lime juice
An assortment of flavorful mushrooms
Red or yellow curry paste
♥ Helpful Hints♥
Soup base can be made 1-2 days in advance; add chicken when serving
Freeze extra curry leaves; color will change, but quality will be fine
( MIL post)
