During a visit to Bali I got inspired by the local dishes. I loved their use of gingers – aromatic ginger, turmeric root, galangal and the fresh ginger root that we are more familiar with. Balinese also use a nut called a candlenut which adds texture and flavor. It’s similar to a macadamia nut. They use the leafy part of celery, which most people don’t, and which I’ve always liked because it’s so flavorful. Their chilies are red and quite hot and are served on the side in thin rounds. I used green serrano chilies for this recipe. Habaneros would be great also, if you like it hot. The Balinese also use an incredibly aromatic Indonesian lemon basil, called kemangi, and the pungent kaffir lime. Use them if you can get some. Also use lemon grass (cut it into one inch chunks and simmer it in the chili) if you can get it fresh. If you make this dish, please let us know your thoughts!
It pairs well with Frey Organic Pinot Grigio.
2 cups dried cannellini beans (any white bean can be used)
Cover with water a few inches above the beans, to allow for expansion, and let sit overnight. Drain and add water to cover the beans. Bring to a boil and simmer until beans are soft and creamy.
3 deboned skinned chicken thighs. Cut into ½ inch cubes. (Can instead use tofu, or any meat or fish)
2 heaping cups green beans – cut into ½ inch chunks.
2 heaping cups ½ inch chunks of peeled, seeded fresh pumpkin (or winter squash or sweet potatoes)
1 thinly sliced large fresh serrano pepper (or jalapeno or habanero chili)
5 large shallots – peeled and minced
1 heaping tablespoon minced fresh ginger root
5 cloves minced garlic
4 tablespoons chopped celery leaves (some stalk can be with it as well)
6 tablespoons finely chopped macadamia nuts
2 cans coconut milk
2 tablespoons coconut oil
1 ½ cups thinly sliced fresh basil leaves
Fresh lime wedges for – garnish
Thinly sliced fresh chili slices – for garnish.
Do this step a day in advance. In a pot cover the dried cannellini beans with water a few inches above the beans (to allow for expansion) and let sit overnight. Then drain and add water to cover the beans. Bring to a boil and simmer until beans are soft and creamy. (You can just cook the beans on the same day, but it is better to soak them overnight first.)
Meanwhile, prep all other ingredients and place in bowls ready to cook.
When the beans are done, add the coconut milk, pumpkin pieces, cut green beans and celery leaves and simmer.
Meanwhile, heat the coconut oil in a sauté pan and cook the chicken pieces, shallots, garlic and chile slices for a few minutes over medium heat until done.
Then add to the simmering soup and season with salt and pepper to taste. Add the slivered basil right before serving.
Serve in bowls with fresh lime wedges and chili slices on the side and each guest can squeeze in fresh lime juice to taste, along with the chilies for desired flavor.
Enjoy with a glass of Frey Organic Pinot Grigio.
Ingredients ready for cooking!
Sautéing in the pan!
Adding chopped basil to chili.
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