ANNIE>>>>HELP to see IF we can make this a canning recipe please

8 years ago

This recipe is sooo sooooo good and had many many good comments so I decided to try it. One person liked it so well they said they cooked it 3 times that week. I'd like to can it and I KNOW some of the things couldn't be put into it when canned but could put it in later.

I know you can't can oil but thinking one could put the curry paste in when frying the chicken which I add to mine. I could add the coconut milk when it's opened once it's canned. This is just soooo good I'd love to figure out a way to can it and then only add the coconut milk when ready to eat it. Would you help me Annie and tell me how to do it?

I didn't do the garnish I just used cashews and used rice instead of noodles. I know you can't can rice or noodles either.

could I do the garlic cloves, the fresh ginger (ground up), red curry paste, chicken broth and cooked small pieces of chicken and cook that really well? Then when ready to cook add the coconut milk and rice noodles or rice.

Spicy Thai Curry Noodle Soup- yields 4

3 garlic cloves, chopped

2 tablespoons fresh ginger

2 tablespoons red curry paste

2 tablespoons coconut oil

4 cups vegetable or chicken broth

3 cups coconut milk

6.75 ounces of thin rice noodles

(This is the granish) Fresh cilantro, thai basil, red chili’s and green onions.

Combine the garlic, ginger and curry paste in a small food processor. Add the coconut oil and combine everything well.

In a large pot, heat the curry-coconut paste over medium heat, frying the paste gently for 1-2 minutes.

Add the chicken broth and de-glaze the pot. Add the coconut milk and bring the broth to a boil. Season to taste with kosher salt.

Either place the noodles in the boiling broth, or pour the boiling broth into a bowl of dry noodles and let the soup sit while the noodles cook and soak up the hot broth.

Garnish with fresh cilantro, thai basil, red chili’s and green onions.

Cooking time: 15 minutes

you can EVEN do this: Saute an onion in the curry paste and when soft, remove it and set aside. Then sauté the shrimp shells of a half pound of shrimp in the leftover paste/oil, and then add the broth and coconut milk. Simmer with a lid on for 15 minutes. Then I scooped the shells out with a chinese spider strainer and then added the onions back in and the noodles and threw the half pound of shrimp in.

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Comments (5)

annie1992
8 years ago
last modified: 8 years ago
I'm sorry, I've been off line, my 27 year old daughter had a stroke, and then the doctors discovered a hole in her heart. She's home now, recovering, and I've been babysitting with her two children, ages 2 and 3. So, I've been tired...

You sure have some faith in my rebel ways, LOL. I do tend to sidestep the guidelines when I think the risk is very small/miniscule/minute/nearly non-existent. I also know it drives the food safety experts completely batty. You do, realize, of course, that it's a risk anyway, no matter how small and that no one can guarantee the safety or quality of a recipe that was never designed to be canned? That's my disclaimer, gotta add it, as the risk is yours to take.

Anyway, if I were set on canning this, I'd probably cook the chicken with the seasonings and can in the broth. The problem is that if the chicken is already cooked, it may be far overcooked after processing for 90 minutes or so. It also will not be just simply sauteed with seasonings, it'll be pressure cooked, more like boiled. I don't see much difference in adding the garlic, ginger and curry paste and adding onions, garlic and/or other seasonings to soups or chili, which can be canned. The coconut oil is an unknown to me, I don't use it or can with it. All meat has some fat content, so it might be OK. Maybe. I think I'd can the seasoned meat like I'd can chicken in broth with vegetables, then add the coconut milk and noodles when reheating.

I'm not optimistic about the final quality of the product if you do this, though, as I believe the chicken will be overcooked (I don't can chicken for that reason, only broth) and the cooking methods are far different.

Good luck, I hope it turns out better than I expect it will. Some things just don't can well, unfortunately. I think I'd be more likely to chop the garlic and ginger, mix it with the chili paste and freeze single soup-pot portions, you could even do that along with the appropriately portioned and prepared chicken if freezer room isn't an issue. I'd can my chicken broth for storage and then take out a package of the chicken, cook that, add the broth and then the rest of the ingredients. You'd cut out the prep time, partially.

Oh, and if you do decide to can the chicken, be sure to bring it to a boil and boil for 10 minutes before adding the coconut milk, just for good measure. Yeah, I know, that'll cook the chicken even more. (sigh)

Thanks for the recipe, too, it sounds delicious!

Annie
Rose Pekelnicky
8 years ago
Annie, prayers for your daughter.
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morz8 - Washington Coast
8 years ago
Annie, let me add my prayers for your daughter. I hope she recovers fully from the stroke and repairing the hole in her heart presents her with decades of active healthy wonderful life. Friends have a granddaughter born with two holes in her heart, she's a spunky 11 yr old dipping a toe into cheerleading now, and one heck of a baseball player like her mother....at that amazing age testing both girly things and athletics ;)

As for the above recipe, I'm not seeing the advantage of canning given the brief assembly and cook time. It's going to be way overcooked if canned and likely the flavors will change with processing and storage. You would probably be disappointed in the outcome.
digdirt2
8 years ago
More good thoughts for your daughter and you Annie. She has her young age and her great Mama going for her I think.

Agree with the others about the recipe. Fudging on some canning recipe is one thing but trying to convert a cooking recipe to one safe for canning is risky at best and the end quality is usually not worth the risk. Balance that poor quality against the minimal convenience gained and it is even less worthwhile.

Dave
gardnpondr
Original Author
8 years ago
OK thank you all very much!! You are very welcome on the recipe Annie. I added just a little over a tbl. of the curry but I had green so that's what I used and it was just awesome! I made it again a couple days ago and used red curry paste and we all liked the green the best since it made it a little spicy. OR maybe this red Thai paste was getting too old or something. ???? Man I hate that about your daughter and praying she's back to herself really soon. I hope she doesn't have any signs of the stroke either.

ANNIE>>>>HELP to see IF we can make this a canning recipe please

Comments (5)

annie1992

Rose Pekelnicky

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ANNIE>>>>HELP to see IF we can make this a canning recipe please

Comments (5)

annie1992

Rose Pekelnicky

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morz8 - Washington Coast

digdirt2

gardnpondrOriginal Author

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