Green Curry Chicken with Basil

1 can (14 ounces) coconut milk
1/3 cup vegetable or chicken stock
1/4 cup chopped basil leaves
2 to 3 tablespoons fish sauce (can substitute soy sauce if desired)
1 to 4 tablespoons green curry paste
2 tablespoons brown sugar
1 1/2 cups assorted cut-up vegetables, such as red bell pepper, zucchini, carrots, and peas
3/4 pound boneless skinless chicken breast, cut into 1-inch pieces
Cooked Jasmine rice

1. Mix coconut milk, stock, basil, fish sauce, green curry paste and brown sugar in medium saucepan. Bring to a boil on medium-high heat. Reduce heat to low; simmer 15 minutes.

2. Stir in vegetables and chicken; simmer 10 minutes longer or until chicken is cooked through.

3. Serve over rice.

Spicy, Crunchy Chickpeas

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, drained, rinsed, and patted dry
1 teaspoon olive oil
1 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 teaspoon red chili flakes (optional)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 375 degrees. In a small bowl, toss the chickpeas with the oil, coriander, curry powder, chili flakes, salt, and pepper. Arrange in a single layer on a baking sheet. Bake for 45 minutes, or until crisp and slightly brown. Serve warm or allow to cool.

110 calories per serving

Yellow Curry w/ Mixed Veggies

Ingredients:

• 1 cup vegetable stock
• 1 cup coconut milk
• 1/2 cup 1-inch cubed potatoes, boiled
• 1/2 cup 1-inch carrots, boiled
• 1 cup small broccoli florets
• 1 cup small cauliflower florets
• 1 Tbsp. fresh minced ginger (remember to peel it, Billy!)
• 1 tsp. sugar
• 1 tsp. crushed garlic
• 1/4 tsp. tumeric powder
• 2 tsp. curry powder
• 3 Tbsp. chilli sauce
• Salt, to taste

Instructions:

• In a medium pot, combine the vegetable stock and the coconut milk and bring to a boil over medium heat. Boil for 2 to 3 minutes.
• Add the veggies. Return to a boil and cook for an additional 2 minutes.
• Add the remaining ingredients (spices, etc.) and stir well. Cook for an additional 5 minutes.
• Serve hot over steamed rice or with na'an!