Recent Recipes
Showing posts with label Thai. Show all posts
Showing posts with label Thai. Show all posts
Thai Butternut Squash Soup
Comments (0) | Monday, October 17, 2011
Ingredients:
- 1 Tbs olive oil
- 1 medium sweet onion, chopped
- 1 piece ginger (1-2 inches) peeled and grated
- 2 cloves garlic, minced
- 1 Tbs red curry paste
- 1 can (14.5 oz.) coconut milk
- 4 cups low-sodium chicken broth
- 3 lbs butternut squash, peeled, seeded and cut into 1 inch cubes
- 1 lime, juiced (about 3 Tbs)
- 1 tsp salt
- 1/3 cup unsalted peanuts, chopped
- 1/3 cup sliced scallions
Directions:
- Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
- Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15-20 minutes or until squash is tender.
- Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts and scallions. Add whole-wheat pitas or flatbread as a side if not on a gluten free diet.
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Tex-Thai Chicken Breasts
Comments (0) | Tuesday, September 13, 2011
Ingredients:
- 3/4 cup bottled green salsa
- 1/4 cup unsweetened coconut milk
- 1 green onion, chopped (2 Tbsp.)
- 1/2 tsp finely shredded lime peel
- Tbsp. lime juice
- 1 Tbsp. chopped fresh cilantro
- 1 Tbsp. chopped fresh mint
- 1 tsp. green curry paste
- 1 tsp. grated fresh ginger
- 1 tsp. soy sauce (buy gluten free)
- 1 clove garlic, minced
- 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
- chopped mango
- chopped cucumber
- fresh mint (opt.)
- For marinade, in a blender, or food processor, combine salsa, coconut milk, onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. cover; process until nearly smooth. Remove 1/3 cup to drizzle; cover and chill until serving time. Place chicken in large resealable plastic bag set in bowl. Pour remaining marinade over chicken; seal bag. Marinate in refrigerator for 1-2 hours, turning bag occasionally. Drain chicken; reserve marinade.
- For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12-15 min. or until chicken is no longer pink (170* F), turning once and brushing with reserved marinade halfway through grilling. (for gas grill, preheat grill, reduce heat to medium. cover; grill as above.) Serve with mango and cucumber. Drizzle with reserved 1/3 cup marinade mixture. Garnish with mint.
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