Wednesday, February 22, 2012

Mae Ploy Green Curry with Campbells Cream of Chicken Soup

My youngest son praised my Mexican style chicken soup made with Campbells cream of chicken soup.   This was a fortuitous accident, the substitution occurred only because we were out of chicken noodle soup.  We both wondered how the rich cream of chicken soup would taste in a Thai curry.  It tastes wonderful.  We usually add raw beef or chicken, to the curry, but leftovers regain new life and taste in the curry.  Of course, you can use whatever vegetables you have on hand, bean sprouts would have been a great addition.
1-3 T of Mae Ploy Curry paste
1 can Campbells Cream of Chicken soup
1 can of water
1 can coconut milk
1 onion
1 head of broccoli
3 carrots
1 small Indian eggplant
2 stems of Bok Choy
The last 2 inches of a head of Napa cabbage
1" piece of ginger, sliced thinly
2 garlic cloves sliced thin
 Choice of chicken, or beef we used leftover roast beef sliced thin

Add 2 T of oil to wok and the 2 T of curry paste, cook on medium low for a couple of minutes.  Add the soup, water and coconut milk, garlic, ginger, the sliced beef and simmer till beef is tender.  Add the vegetables and cook several minutes or until tender crisp.  Serve with rice.
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  1. Great post. I have posted on making a Thai red curry paste.

  2. Thank you Carole
    The recipe you linked for making red curry paste from scratch is great; interesting and very detailed. Thanks for sharing.