THAI SUPERMARKETS RECIPES

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SKINNY THAI CHICKEN SOUP RECIPE - BETTYCROCKER.COM



Skinny Thai Chicken Soup Recipe - BettyCrocker.com image

42% fewer calories • 69% less sat fat • 55% more vitamin A than the original recipe. Get a bonus from red peppers and baby spinach.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 16

1 teaspoon canola oil
1 small onion, cut into thin wedges (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1/2 medium red bell pepper, cut into thin bite-size strips (1 cup)
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1 1/2 cups shredded cooked chicken breast
1 teaspoon packed brown sugar
1/4 teaspoon salt
1 tablespoon cornstarch
2 tablespoons cold water
1 can (14 oz) reduced-fat (lite) coconut milk (not cream of coconut)
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
Lime wedges, if desired

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted.
  • Stir in broth, chicken, brown sugar and salt. Return to heat. Heat to boiling. Reduce heat; simmer uncovered 5 minutes, stirring frequently.
  • In small bowl, stir cornstarch and water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.
  • Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges.

Nutrition Facts : Calories 150 , CarbohydrateContent 8 g, CholesterolContent 30 mg, FatContent 0 , FiberContent 1 g, ProteinContent 14 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 550 mg, SugarContent 4 g, TransFatContent 0 g

THAI RED CHICKEN CURRY RECIPE | DELICIOUS. MAGAZINE



Thai red chicken curry recipe | delicious. magazine image

Use this recipe for easy red curry paste for an authentic, fragrant Thai chicken curry and you’ll never go back to the stuff in jars.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 24

2 tbsp groundnut oil
2 shallots, finely sliced
2 garlic cloves, finely sliced
4 heaped tbsp homemade Thai red curry paste (see below)
½-1 tbsp fish sauce
1 tsp palm sugar
4-5 kaffir lime leaves (see tip)
400ml coconut milk
6 baby aubergines or 1 aubergine, cut into chunks
3 skinless free-range chicken breasts, sliced
150g green beans, halved
Handful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste
1½ tsp cumin seeds
1½ tsp coriander seeds
8-10 long red chillies
2 dried red chillies, soaked in hot water for 10 minutes
½ tsp ground white pepper
3 fat garlic cloves
3 lemongrass stalks, outer skin removed, finely sliced
4 coriander roots (from Asian grocers), roughly chopped – or use the stalks from a large bunch of fresh coriander
6 fresh kaffir lime leaves or finely grated zest of 1 lime
5cm piece fresh galangal or ginger, finely grated
2 tsp shrimp paste (available in the world food section of supermarkets)

Steps:

  • To make the paste, put the cumin and coriander seeds in a small dry frying pan and toast over a medium heat for 30 seconds until fragrant. Transfer to a heavy pestle and mortar and grind as finely as possible.
  • Meanwhile, roughly chop the red chillies, leaving the seeds in (they add vital heat to the dish) and put in a mini food processor with the soaked dried chillies and 1 tbsp of the soaking liquid. Blend to a purée and set aside.
  • Add the rest of the paste ingredients to the pestle and mortar, one by one, making sure each ingredient has been pounded to a paste before adding the next. Finally, pound in the puréed chillies. (Alternatively, put all the paste ingredients into a small food processor and whizz to a paste.)
  • To make the curry, heat the oil in a wok or frying pan and fry the shallots for 5 minutes until softened. Add the garlic and fry for 30 seconds more. Add 4 heaped tbsp of the curry paste and fry for 1 minute, then add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150-200ml water and the aubergines. Bring to the boil, then reduce to a gentle simmer and cook for 5-10 minutes. Add the chicken and cook for another 10 minutes. Add the beans and cook for a further 5 minutes until tender.
  • Remove from the heat, taste and add more fish sauce if needed, then stir in the herbs and serve with steamed or coconut rice and lime wedges to squeeze over.

Nutrition Facts : Calories 388kcals, FatContent 24.5g (16.5g saturated), ProteinContent 33g, CarbohydrateContent 9.6g (4.4g sugars), FiberContent 2.8g

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