I’ve recently become obsessed with curry. For some reason, I always thought it was uber spicy and never wanted to try it. WRONG. Not all curries are spicy, the way I use my curry powder is sweet and savory all rolled into one.
Curry pairs well with proteins and lots of vegetables. On today’s menu we have chicken, onion and one of my favorites…red bell pepper!
Speaking of bell peppers, today kicks off a week long event called the Pepper Party! A group of us bloggers have partnered with Divemex to bring you some amazing bell pepper recipes as well as some incredible prizes! Today’s prize is a Le Creuset 3 ½ quart Signature Braiser – $240 Value! Be sure to scroll down to the bottom to enter!
Also, while we’re talking about prizes, today we’ll be having a twitter party/tweet chat from 8-9pm Eastern with prizes: 10 Divemex Pepper Corers and 2 Veggie Grill Racks. Use the hashtag #PepperParty to enter to win!
Alrighty, let me briefly tell you a little bit about Divemex:
“The growers of Divemex specialize in greenhouse grown peppers in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere. But most importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that puts workers first.”
Talk about awesome! If you’d like to learn more about Divemex’s bell peppers, check them out on Facebook.
Now that we’ve got that business taken care of, let’s talk about this amazing soup!
First of all, the textures and flavors are out of this world. I love that everything is so tender and also that all of the flavors complement one another so well. The sweet curry melted with the peppers and chicken, along side the nutty cashews and flavorful broth makes for a superb meal.
For an extra bonus, this meal makes a lot of food so you may be able to have leftovers if you don’t eat multiple bowls in one sitting. I wouldn’t blame you if you did have an extra helping, though. It’s that good.
Before you see this amazing recipe, check out these other bell pepper recipes:
- How To Make Roasted Red Peppers In A Slow Cooker by Cook the Story
- Pepper Rings with Chipotle Maple Ketchup by Jane’s Adventures in Dinner
- Jack-O-Lantern Stuffed Bell Peppers by It’s Yummi!
- Cheesy Pumpkin Quinoa Stuffed Peppers (Vegan and Gluten Free!) by What Jew Wanna Eat
- Sweet Bell Pepper Cocktail by Culinary Adventures with Camilla
- Bell Pepper Beef Stew by Frugal Antics of a Harried Homemaker
- Creamy Roasted Red Pepper Hummus by Juanita’s Cocina
- Italian Stuffed Peppers by poet in the pantry
- Slow Cooker Chicken Fajitas by Mother Thyme
- Red and Yellow Bell Pepper Soup by The Redhead Baker
- Roasted Red Pepper and Italian Sausage Pasta by Cravings of a Lunatic
- Roasted Red Pepper and Garlic Hummus by {i love} my disorganized life
- Quiona Taco Stuffed Peppers by Quarter Life (Crisis) Cuisine
- Tri-Pepper Quesadillas with Creamy Chipotle Sauce by Mom’s Test Kitchen
- Grilled Pepper and Peach Salad with Honey Balsamic Vinaigrette by Take A Bite Out of Boca
- Pan Fried Meatloaf In Tri Color Peppers by Cooking In Stilettos
- Poached Egg in a Bell Pepper by Food Snob 2.0
- Quiche Provencale by Healthy. Delicious.
- Roasted Red Pepper & Sun Dried Tomato Dip by White Lights on Wednesday
- Garlic and Roasted Bell Pepper Farfalle by Daily Dish Recipes
Curried Coconut Chicken Soup with Brown Rice
adapted from Baked By Nicole
Ingriedents
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cups chicken broth
- 1 (14 ounce) can light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- salt, pepper and red pepper flakes, to taste
- 2 cups brown rice
- 4 cups water
- cilantro, cashews and limes, for topping
- (optional) siracha
How-To
- In a pot of boiling water, cook the chicken breasts until done. Using either two forks or your stand mixer on low to shred the chicken.
- Meanwhile, in a large pot over medium heat, sauté the onion and bell pepper in the olive oil until tender.
- Add in the chicken broth, coconut milk, fish sauce, brown sugar, curry powder, shredded chicken, salt, pepper and red pepper flakes. Stir until combined. Bring to a simmer and cook for 30 minutes.
- Meanwhile, prepare the brown rice by bringing 2 cups of water and brown rice to a boil, cover and simmer for 30 minutes or until the moisture is absorbed. Stir occasionally.
- To put it all together, top the rice with the sauce and sprinkle cilantro and cashews on top. Squeeze fresh lime juice over dish.
Servings: 6
I’ve always been afraid of curry, but your soup looks so gorgeous that I may have to get over my fears and try it! Beautiful soup!
My favorite red pepper recipe is roasted red pepper bean soup. Yum!
My fave bell pepper recipe is Mexican stuffed peppers. The peppers are stuffed with a mix of rice or quinoa, veggies, and cheese! So tasty!
I will always love stuffed bell peppers! Mmmmm!
Beautiful post!
My favorite bell pepper recipe is Harvest stuffed Peppers from Richard Simmons
I love stuffed bell peppers or in a panzanella!
Bell peppers stuffed with beans, orzo and cheese!
yummm, I really like curry too! This recipe is definitely going on my must-make list. Thanks for sharing in our #pepperparty!
Yum! This soup sounds amazing! And I love your photos… never thought to stack the crocks on top of one another–I own the same ones! lol.
Ahh, love me some Crate & Barrel! 😀
Ropa Vieja is my favorite recipe and it uses green and red bell peppers.
My favorite pepper recipe is roasted red pepper soup but a plate of sauteed peppers, onions and sausages is pretty delicious, too!
My favorite bell pepper recipe is stuffed peppers.
My favorite way to eat Red Bell peppers in scrambled eggs with green onions. Can’t wait to try your curry!
I LOVE bell peppers! But only when they are cooked. I know, Im crazy lol! I love fajitas. Those are prob my fave 🙂
I can’t make stir fry without bell peppers–green, red, yellow!
I am particularly fond of the labeled ingredients in the photo…that way I can drool over every one!
This looks so good!!
I just adore curry! This soup looks so flavorful 🙂 I cannot wait to taste it!
Curry makes everything better. Just made a butternut squash puree… with lots of curry powder.
This soup looks divine. My BF normally doesnt like soup because he never thinks its enough but that bowl looks HEARTY!
Cooking time should add an hour for a nap after that cozy dish! looks great.
I love all kinds of curries! they got me through years of vegetarian eating without being bored.
My favorite bell pepper recipe is a cheesesteak with sauteed bell peppers and onions.
love them on pizza!
I love stuffing roasted red bell peppers with cumin spiced couscous and feta cheese!
Oven-roasted and drizzled with aged balsamic.
I love stuffed red bell peppers with wild rice and ground turkey! So good.
This recipe looks amazing!
My favorite bell pepper recipe is sausage stuffed bell peppers!
Roasted stuffed bell peppers.