Updated, from the recipe archives. First posted 2006.
The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.
For the last three years or so, I’ve had the privilege of regularly cooking with Hank Shaw, a man of great enthusiasm, knowledge, and creativity in the kitchen. Hank has authored over 70 recipes here on Simply Recipes, and has contributed his expertise to hundreds more, while maintaining his own, James Beard Award winning, website, Hunter, Angler, Gardener, Cook. If you like what you’ve seen here on the site over the last few years, very likely Hank had a hand in it. This why I couldn’t be more pleased to tell you about Hank’s latest creation, Duck, Duck, Goose, a cookbook dedicated to the preparation of domestic and wild duck and goose.