Vietnamese Chicken Curry

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp. curry powder
• 1 tbsp. canola oil
• 1 cup onion, finely chopped
• 1 tbsp. garlic, minced
• 1 tbsp. ginger, chopped
• 1 tbsp. lemon grass or lemon verbena leaves, chopped
• 1/4 tsp. chile flakes or sambal oelek chile paste
• 1 cup carrots, sliced
• 1 (16 oz.) can low-sodium chicken broth
• 1 cup broccoli florets, blanched
• 1 cup light coconut milk
• lime juice to taste
• 1 tbsp. cilantro, chopped
• 2 cups cooked brown rice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Cut chicken into 2-inch pieces. Season with salt, pepper, and curry powder.
2. Heat a large Dutch oven or deep sauté pan over medium heat. Add oil and chicken. Cook until chicken is slightly browned on all sides but still raw. Remove chicken  from pan and reserve on a plate.
3. Add onion to the sauté pan and cook until just soft (deglaze with water if necessary). Add garlic, ginger, lemon grass, and chile flakes; cook until aromatic.
4. Add carrots and chicken broth. Bring to a simmer and cook for 5 minutes until the chicken is cooked through. Season with lime juice; stir in cilantro.
5. Serve with brown rice.

WW POINTS VALUE: 11 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have come to really enjoy South East Asian cuisine. My dining companion does not like Asian cuisine but I do. I have never been to Vietnam or know much about Vietnamese cuisine but from what I have tried and cooked, it is delicious. Curry dishes are popular in Vietnamese cuisine. This dish is another ethnic comfort food to try and I think you will enjoy it. It's got protein and vegetables and the coconut milk makes this dish thick and enhances the flavor.  

Carrot Soup

Ingredients:

 

• 1 tsp. extra-virgin olive oil
• 1/4 cup onion, sliced
• 1/2 tsp. garlic, chopped
• 1/2 tsp. ginger, chopped
• 1/4 lb. carrots, peeled & sliced thin
• 1/2 cup low-sodium chicken broth
• 1 tbsp. canola oil
• 1 tsp. red curry paste
• 1 tbsp. lemon grass, chopped
• 1 cup light coconut milk
• 1 tbsp. fish sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. cilantro, chopped
• salt
• freshly ground black pepper

Makes 4 (1 cup) Servings

1. Heat a small saucepan. Add olive oil and onion; cook over low heat until translucent. add garlic and ginger; cook until aromatic. Add carrots and broth. Bring to a simmer. Cook for 20 minutes or until the carrots are tender.
2. Drain off 1/4 cup of liquid. Set aside.
3. Puree the remaining carrots and liquid until smooth. Set aside.
4. Heat a 1-quart saucepan over medium heat. Add canola oil red curry paste, and lemon grass. Cook 1 minute or until aromatic. Add reserved carrot liquid, carrot puree, and coconut milk. Bring to a simmer. Cook for 10 minutes.
5. Stir in the fish sauce and lime juice. Adjust seasoning with salt and pepper. Garnish with cilantro.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This homemade soup that is nice and comforting. I don't eat canned soup anymore because homemade soup is much tastier and healthier for you. Don't be intimidated by this soup. Carrot soup is actually delicious when it's mixed with the right ingredients such as ginger, onions or garlic. You will really enjoy this soup when you get in from the cold. You'll enjoy this soup so much you'll forget it's good for you.