Elana's South Sea Chicken Salad

I normally cannot stand chicken salad, tuna salad, or anything of a wet salad nature. Elana's recipe for her curry chicken salad is the one exception. It is light, tangy, and a perfect lunch for those on a diet. You can also make it ahead and enjoy all week. Seriously yum...

Ingredients:

• 3 cups cooked chicken breast, shredded
• 2 mangoes, cubed
  
• 1 cup chopped celery
• 3 scallions, minced
• 1 red onion, finely chopped
• 1 head romaine lettuce, shredded
• 1/4 cup cashews, roughly chopped
• 1/4 cup minced fresh cilantro
• 2 Tbsp lemon juice
• 1 cup plain nonfat yogurt
• 1/2 cup nonfat mayo
• 1 Tbsp olive oil
• 2 tsp curry powder
• 1 tsp cumin
• S & P

Directions:

• In a small bowl mix together the yogurt, mayo, olive oil curry powder, cumin and s&p
• In a big mixing bowl combine rest of ingredients.
  
• Pour dressing over and stir.
• Serve over salad or in sandwich form.
  

Thai Red Curry for the Masses

I have become a red curry convert. I always thought green was my favorite but last night's pot of love has changed my mind. Making curry, whether it be of the Indian or Southeast Asian variety, is so easy and great for big crowds (as the recipes are easily doubled). There were only four of us eating last night but we managed to down enough for eight (for shame). My friend, Wills, just happens to be growing a kaffir lime tree at home. It turns out he is quite the Asian food expert. Who Knew? The kaffir lime leaves, added at the last minute, really made it that much more delicious. You can buy them at Asian grocery stores and at some fancy grocery stores (i.e. I think Whole Foods has them). Get cooking!

RED THAI CURRY
enough for 4 (easily doubled)

INGREDIENTS:

• 1 lb chicken breast, butterflied and cut into strips
• 1 large onion, chopped
• 1 large red bell pepper, cut in strips
• 1 clove garlic minced
• 1 small knob of ginger (1 inch or so), minced
• 1 can of diced tomatoes
• 1 can coconut milk (can use lite)
• 1/2 tsp fish sauce (optional)
• 1 Tbsp brown sugar
• juice from 1/2 lime
• 1 tsp red curry paste (can use less/more according to taste)
• crushed unsalted peanuts (to top)
• several kaffir lime leaves
  
• salt
• jasmine rice to accompany, cook as directed
  

DIRECTIONS:

• Bring half of coconut milk with red curry paste to a boil in a large pot (a wok works well)
• Immediately add chopped onions, garlic, ginger, tomatoes, and bell peppers and simmer for 5 min (until soft).
• Add chicken and the rest of the coconut milk.
  
• Simmer for 5 min. and then add the lime juice, brown sugar, and fish sauce.
• Continue to cook until chicken is cooked and sauce is thick (this may take a little)
• Salt according to taste, and stir in kaffir lime leaves (last minute)
• Serve over jasmine rice with crushed peanuts on top.

Easy Thai Green Curry

Thai green curry is one of my favorite dins. I actually enjoy ANYTHING that includes coconut milk as its rich exotic flavor reminds of me of being somewhere far more exciting than I am. There are tons of additions that will add to the basic curry’s flavor if you have time/money to bring it to this level (these ingredients are marked as optional). You can also make your own green curry paste which does taste way better than store bought but costs a pretty penny for all the ingredients. I served mine in a basil bowl from my garden (it really should be thai basil.. shhhh) but it looks pretty snazzy. My boo (boyfriend that is) loves this dish and has spent ages perfecting the recipe so trust him! It is really easy so there are no excuses....

EASY THAI GREEN CURRY
serves 2-3

INGREDIENTS:

• cooked white or jasmine rice for serving.
  
• 3 large chicken breasts, cut into chunks
• a touch of veg. oil
• 1 can coconut milk (dont use lite.. this curry is already high calorie.. just embrace it and go to the gym later)
• 1 handful frozen peas
• 1 small can bamboo shoots, drained
• 1 Tbsp green curry paste (add more if you want it spicy)
  
• salt & pepper to taste
• small knob of fresh ginger, chopped (optional)
• 1 Tbsp fish sauce (optional)
  
• sprinkle of palm sugar (optional)
• thai basil, julienned aka cut in strips for top (optional)
• shredded coconut to top (optional)
  
• limes to serve (optional)

DIRECTIONS

• heat veg oil in a large skillet.
  
• brown chicken and cook until slightly underdone (approx 3-4 min)
• add curry paste to the skillet and coat chicken.
• add can of coconut milk and bring to a simmer.. keep stirring until the paste is combined with coconut milk (the curry should start to look greenish).
• add palm sugar, ginger, and fish sauce.
  
• simmer for 3 more min and then add the bamboo shoots and frozen peas.
• allow peas to cook and curry to thicken (should be at least 5 more min).
• add salt and pepper to taste
  
• serve over rice with shredded basil, coconut, and a lime wedge.
• Enjoy!