CURRY LOVER!!

I absolutely love coconut curry, but it usually has lot's of fat and calories. I found this recipe online and it was AMAZING! I made it with 2 serrano peppers, and it was a little too spicy so I suggest using only 1 (I am definitely going to use 1 next time). Here it is! Hopefully you like it as much as I did.

Ingredients:
4 cups reduced sodium chicken broth
1 cup water
5 garlic cloves, minced
2 serrano chili peppers, minced.... (like I said above, I would only use 1 unless you LOVE the heat)
2 tbsp Thai green curry paste... (I used Thai kitchen brand)
1 tbsp peeled fresh ginger, grated
1 cup light reduced fat coconut milk
1/2 red onion, sliced and chopped thin
1/2 lb skinless boneless chicken breasts, cut into 1/2" pieces
1 tbsp Asian fish sauce
1 tbsp lime juice
1/4 cup scallions, thinly sliced
1/4 cup fresh cilantro, chopped
1 fresh lime, sliced into wedges
Combine the broth, water, garlic, chili peppers, curry paste, and ginger in a medium saucepan; bring to a boil. Reduce the heat and simmer for 30 minutes. Pour the broth through a colander into a large bowl. Set the broth aside, discarding the solids left in the colander.

Add 1/2 cup of coconut milk to the original saucepan; bring to a boil. Add the onion, reducing the heat to medium-high; cook, stirring constantly, until the liquid has evaporated (3-5 minutes). Add the chicken; stir-fry until chicken is no longer pink, approximately 4-6 minutes.

Stir in the broth mixture, fish sauce, 1/2 cup coconut milk, and the lime juice. Cook, stirring as needed, until the soup is hot, about 4 minutes.Divide soup into 4 bowls. Sprinkle with the scallions and cilantro. Serve with lime wedges.

SERVES 4 BASED ON 1 1/2 CUPS PER PERSON
Calories 165; Fat 5 grams; Sodium 1,130 gram

scallions and ginger spiced chicken

* 4 boneless, skinless chicken breasts (1-1 1/4 pounds total), trimmed
* Salt & freshly ground pepper
* 1 tablespoon extra-virgin olive oil, divided
* 1/4 cup minced scallion whites plus 1/2 cup sliced scallion greens, divided
* 3 cloves garlic, minced
* 1 tablespoon minced fresh ginger
* 3/4 cup reduced-sodium chicken broth
* 1/3 cup red-wine vinegar
* 2 tablespoons hoisin sauce
* 2 teaspoons sugar
* Reduced-sodium soy sauce to taste

directions

1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add scallion whites, garlic and ginger. Cook, stirring, for 1 minute. Add broth, vinegar, hoisin sauce and sugar. Bring to a simmer. Cook until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with soy sauce to taste and spoon over the chicken. Garnish with scallion greens.

JUST THREW THIS ONE IN AS WELL... I HAVE BEEN CRAVING THAI AND INDIAN LIKE CRAZY! HOPE THESE HELP.... PLEASE ADD ME IM ALWAYS POSTING RECIPES! HAGD!!!

Bump!