Cilantro-Lime Curry with Chanterelles, Fresh Ginger & Avocado

This soup made my house smell like fresh ginger and cilantro and lime in such a gentle and refreshing and rather uplifting way. And this was good, because the onion I used made me weep. I’ve had the occasional onion make my eyes watery, but this one forced tears to stream down my face. I had to walk away and compose myself. My suggestion is to use a gentler onion, like a white one, or a shallot, but I guess I was starting to think I was immune to onion-induced emotion and this one put me in my place. This recipe can easily be doubled to feed a crowd, and you could add chicken or pork belly if you have it on hand. The avocado is essential as it balances out a pretty citrusy soup and adds depth, but the rice is optional as well. I just happened to have chanterelles on hand, a rare and special treat. As lovely as they are I would happily use shiitake or maitake mushrooms.

Curry

1 onion, diced
1 carrot, chopped
2 zucchinis, diced
2 inches fresh ginger, minced
4 small sweet peppers, or 1 large red pepper, seeds removed and sliced
1 handful chanterelles, sliced
1/2 jalapeno, chopped
2 inches lemongrass, cut into smaller pieces
1 tablespoon yellow curry paste
Juice from 1 lime
1 can full fat coconut milk + 1 can amount of water
1/2 cup cooked brown rice
1/2 bunch cilantro
Butter + EV Olive Oil
Sea salt + Pepper
Avocado

Method

Heat a dutch oven over medium-high heat, add a tablespoon of butter and olive oil, then add the onions and cook 5-10 minutes without browning. Add the carrot, zucchini, ginger, peppers, mushrooms, jalapeno, and lemongrass. Season with salt and pepper and cook for 5 or so minutes. Add the curry paste, and stir to coat the vegetables.

Add the lime juice, coconut milk and water. Cover and simmer for 20 minutes, then stir in the brown rice. Cook for another few minutes until the rice is heated, and season with more salt and pepper. Serve with avocado and cilantro, and an egg on top if you wish.