Ingredients
- 3 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1⁄2 teaspoon minced ginger
- 1 small red chili, finely chopped
- 3⁄4 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄8 teaspoon cayenne pepper
- 4–5 garlic cloves, minced
- 1 pound peeled, cooked whole chestnuts
- 1 bay leaf
- 3 cups chicken or vegetable stock
- 1 (131⁄2-ounce) can coconut milk
- 3 tablespoons heavy cream
- Freshly squeezed lemon juice, to taste (can take a few squeezes)
- Salt, to taste
- Small handful of cilantro, finely chopped, for garnish
- Hazelnut or other nut oil, for garnish
How to Make It
- Heat a Dutch oven or other heavy-bottomed pot over medium-low heat and add butter. Watch closely. When foam subsides, add shallot and a bit of salt to draw out the moisture. Let sweat for a minute or so. Add ginger, chili, cumin, coriander, turmeric, and cayenne. Cook for 5 to 7 minutes, until shallots are translucent and super soft. Add garlic and cook for 30 seconds to 1 minute, until fragrant.
- Add chestnuts and stir to combine. Let cook for about 2 minutes and then add the bay leaf and stock. Bring up to a boil, lower to a simmer, and simmer covered for 20 to 25 minutes. You want the chestnuts to easily break apart with your wooden spoon.
- Remove bay leaf and, in a blender or using a hand blender, purée until smooth. Strain if desired to remove any bits. Add coconut milk, heavy cream, and lemon juice, and adjust seasoning to taste.
- Serve hot with a little fresh chopped cilantro and a drizzle of hazelnut oil on top.
