Sausage and Chicken Coconut Curry Stew

So I have never ever ever made curry soup before. Ever. And today I was feeling adventurous. And Whole foods had Coconut Milk. So I thought I would give it a try. And it turned out FREAKING AWESOME. It is derived from the flavors that I so enjoyed from my favorite Thai Restaurant in the world, http://spoonthai.com/, in their Banana Blossom Salad.

Ingredients:

½ Chopped pre-cooked smoked Sausage

2 portions of Shredded pre-cooked chicken breasts

½ Red Cabbage chopped

½ Yellow onion chopped

½ Red onion chopped

Minced Garlic

Yellow Curry Powder (about ½ a cup)

1 Carton of Chicken Stock

2 small cans of unsweetened Coconut Milk

2 tablespoons creamy peanut butter

3 tablespoons sugar

Lime Juice from 2 limes

Lemon juice from ½ lemon

2 Tablespoons Cream Cheese

Coconut Oil

½ cup leftover Pea and Cabbage salad from my other blog entry: Sausage A La Danny and Pea and Cabbage Salad

Seasonings: Fish Sauce, Paprika, dried chive, parsley, nutmeg, cinnamon, clove, garlic powder, Cayenne Pepper

Directions:

1)      In a large pot on the stove, add in Coconut Oil on Medium-High heat. Add in Chopped Onions and Cabbage and sauté until soft.

2)      Add in sausage, chicken, Minced Garlic, Coconut Milk, Chicken Stock, Curry Powder, Lime and Lemon Juice and leftover pea salad. Turn up heat to high and wait for it to boil

3)      Once it begins to boil, add in the rest of the seasonings to taste. Do not forget the sugar, Cream cheese and the peanut butter!

4)      Continue to heat and let it reduce until it reaches desired consistency and flavor

5)      NOM UNTIL YOU ARE SO FULL YOU CANT MOVE

I accidentally made mine a little too spicy with the Yellow Curry Powder, but it ended up being manageable with a cup of nice cold Whole Milk to drink on the side.