A taste of Thai without leaving my kitchen!
I wasn't entirely sure about this soup last night, but I have been wanting to try a purple cabbage dish for a while. Silly me, I didn't read the entire recipe, and my lovely neighbor Katie graciously lent me a can of pinto beans. The peanut butter and coconut were concerning at first, but the lime brightened the flavor and tied everything together. It was incredibly beautiful and delicious! We had Katie, the Siscos, and us for dinner - and we had enough food for leftovers! I encourage you to try this recipe - you will never even miss the gluten! It had somewhat of a Thai flavor, but the yellow curry gave it a southern Indian flare.
I used Walker's brand Curry Powder, which is really flavorful. I also added cumin, which was an optional ingredient. I had the minced Anaheim peppers as a garnish for those who preferred a spicy dish, and I added another cup of chicken stock after adding the peanut butter, omitting the "1/2 cup boiling water." I eliminated any of the spices used to make the soup spicy, because these could be added as garnish.
It was quite delicious!
