Coconut Curry Chicken

Stolen from Rachel Ray...

• 4 boneless skinless chicken breasts
• 2 tsp curry powder
• one 13.5oz can coconut milk
• 2 tsp five-spice powder (you can make this yourself)
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

In a small saucepan, heat 1 tbsp olive oil over medium heat, stir in the curry powder & cook 1 minute. Then add the coconut milk & cook until reduced by one half (about 7 minutes).

Toss together the chicken, five-spice powder, salt & pepper until well mixed.

In a large heavy skillet (I used a wok), heat 2 tbsp olive oil over medium heat until very hot. Add the chicken and stir-fry until cooked through - about 6 minutes.

Stir in the coconut curry sauce

Serve over rice.

Chicken Coconut Soup with Lemongrass

This is sooo good. Also called Tom Kha Gai, this is a Thai soup. It has the typical thai combination of flavors - citrus & spicy chili & coconut. I made a ton of it when my husband had the flu so that I could fight it off. I still felt kinda icky (maybe from being around a sick person?) but I never fully caught it. Ginger & lemongrass are both especially soothing when you're sick. Once you locate the ingredients (I got all of mine from Safeway), it's easy to make. I adapted this recipe from Williams-Sonoma. They know their stuff. I took out a few of their ingredients (mushrooms, fresh chilis & cilantro). Check their website if you want the original recipe.

• 4 cups chicken broth
• 4 slices peeled fresh ginger
• 1 large lemongrass salk, cut into 2-inch pieces, crushed
• grated zest of 1 lime
• two 14oz cans coconut milk
• 1/4 cup lime juice
• 2-3 tbsp soy sauce
• 2tbsp light brown sugar
• 1 tbsp red chili paste (Siracha!)
• 1 lb boneless skinless chicken breast, cut into bite-size pieces

In a large saucepan, combine the broth, ginger, lemongrass & lime zest. Place over medium heat & slowly bring to a boil. Boil for 1 minute.

Reduce heat to low, add the coconut milk (mmm...coconut milk), stir to combine & bring to a simmer.

Add the lime juice, soy sauce, brown sugar & chili paste; mix well & simmer for 5 minutes.

Add the chicken pieces & simmer until tender, 4-5 minutes.