One of my personal favorite Asian soups. Whether it is specifically Vietnamese or Thai, is something for somebody else to debate. All I care is that it is freaking delicious! Tasting Guidelines: Taste is sweet and spicy with aromatic curry notes. Weight is medium but can be balanced with lemongrass. Texture is soupy. Good for people with low to moderate treatment side effects. Best categorized as south east Asian.
Coconut Curry Recipe
- Cutting board
- Chef's knife
- Slow cooker
- 3 chicken breast
- 3 red potatoes chunked
- 1 small bag of carrots chunked
- 1 onion red yellow or white
- 1/2 celery bunch chopped
- 1 can coconut milk
- 2 c. cow’s milk
- 32 oz. chicken stock/broth low sodium
- kosher salt to taste
- black pepper to taste
- 1 tsp. ground ginger
- 2 tsp. cinnamon
- 1 tbsp. lemongrass pureed
- 2 bay leaves
- 3 tbsp. red curry
- Chunk up all vegetables and meat. Place in slow cooker on high for 4 hours. Add salt and pepper to taste. Serve with jasmine rice on side.
This curry should be sweet. Add sugar as needed, especially to combat metallic tastes.
For metallic tastes, add 1/2 a lime sliced into cocktail wedges with juice. Remove limes before serving.
Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.
This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon. Have specific questions? Email us at [email protected]
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