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Thursday, November 18, 2010

Recipe of the day

Curried Squash & Chicken Soup:

RECIPE INGREDIENTS
1 10-ounce package frozen pureed winter squash
1/2 cup lite coconut milk (see Tips for Two)
1/2 cup water
8 ounces boneless, skinless chicken breast, thinly sliced
1 6-ounce bag baby spinach
2 teaspoons lime juice
2 teaspoons brown sugar
1/2-1 teaspoon Thai red curry paste (see Note)
1/4 teaspoon salt

Tips for Two: Coconut milk
Storage: Refrigerate for up to 4 days or freeze for up to
2 months.
Uses: Drizzle on sliced fresh fruit; use as some of the liquid for cooking rice
Ingredient Note:
Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a root with a flavor similar to ginger). Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
Curried Squash & Chicken Soup Recipe at Cooking.com
DIRECTIONS
Heat squash, coconut milk and water in a medium saucepan over medium-high heat. Cook, stirring occasionally, until the squash defrosts, about 10 minutes. Add chicken, reduce heat to medium and simmer, stirring occasionally, for 3 minutes. Stir in spinach, lime juice, sugar, curry paste to taste and salt and continue cooking until the chicken is cooked through, about 3 minutes longer.

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