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Step 3Begin the Cookery...
OK, you have your ingredients all prepped, the velvet sounds of (insert favorite artist here) are rolling through the air and your are ready to get this bisque on the road.
Grab your cooking vessel and get ready to start cooking in earnest. I am using a 5.25 quart enameled cast iron casserole by Rachel Ray because my Mom gave me one as a gift and it works very well for this recipe, but any pot of sufficient size will do.
Add your tablespoon of oil and bring it up to heat over a medium flame. I choose canola oil, because it is low in saturated fats, it doesn't over flavor the dish and it has a high burn temperature. Once your oil is up to temp, add your onions and curry paste and mix them well together. Things are going to seem a little dry at this point, but keep stirring so it does not stick and as the onions begin to break down things will moisten up nicely.
Cook the onions, curry and oil for about 4 minutes or so and add the garlic and ginger. If there are other people around, this is the point when they pop in to see what you are making because this smells wonderful. I keep this mixture going for about 2 minutes and then add the peppers, sweet potatoes and chicken stock. I add the stock last to avoid splashing, but it is your kitchen, so do what you feel. At this point raise the heat a little to a medium-high flame and cook for 20 to 45 minutes, until the potatoes are very soft.
Sorry to be vague on the time, but this is where the size of your vegetable chunks come into play, so don't sweat the time and focus on the consistency. When the potatoes can be easily mashed with a fork your are ready. Seriously, don't worry. The longer this cooks the more concentrated the flavor is. So, as long as you stir occasionally and don't let it stick, things are only going to get better.
When you deem your potatoes thoroughly softened, it's time to move on to power tools...
Grab your cooking vessel and get ready to start cooking in earnest. I am using a 5.25 quart enameled cast iron casserole by Rachel Ray because my Mom gave me one as a gift and it works very well for this recipe, but any pot of sufficient size will do.
Add your tablespoon of oil and bring it up to heat over a medium flame. I choose canola oil, because it is low in saturated fats, it doesn't over flavor the dish and it has a high burn temperature. Once your oil is up to temp, add your onions and curry paste and mix them well together. Things are going to seem a little dry at this point, but keep stirring so it does not stick and as the onions begin to break down things will moisten up nicely.
Cook the onions, curry and oil for about 4 minutes or so and add the garlic and ginger. If there are other people around, this is the point when they pop in to see what you are making because this smells wonderful. I keep this mixture going for about 2 minutes and then add the peppers, sweet potatoes and chicken stock. I add the stock last to avoid splashing, but it is your kitchen, so do what you feel. At this point raise the heat a little to a medium-high flame and cook for 20 to 45 minutes, until the potatoes are very soft.
Sorry to be vague on the time, but this is where the size of your vegetable chunks come into play, so don't sweat the time and focus on the consistency. When the potatoes can be easily mashed with a fork your are ready. Seriously, don't worry. The longer this cooks the more concentrated the flavor is. So, as long as you stir occasionally and don't let it stick, things are only going to get better.
When you deem your potatoes thoroughly softened, it's time to move on to power tools...
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