Super Easy Green Curry

1 can coconut milk (I use the 'lite' kind)
1 cup chicken/veggie broth
1/2 - 2 TB green curry paste - depending on how spicy you like it
1-2 TB brown sugar
1-2 TB fish oil
1-2 TB lime juice

1-2 cups veggies - I've used fresh, frozen, and canned... you pretty much can do whatever.  If you use frozen, let thaw in cold water first, and then drain out any liquid

Meat/Tofu/Seafood/more veggies! - whatever amount you want

Mix all ingredients together in a large pan or saucepan.  Start small with the amounts - you can add more as you go to make it the flavour you want.  Bring mixture to a simmer, and simmer for 5-10 minutes to thicken.  Add meat + veggies and poach for 10 - 20 minutes.  Depending on type of meat used depends on cooking time.  Do not let sauce come to a boil!

Serve over rice.

A Different Kind of Chicken Soup

Well, it's been quite awhile since anything has been posted in here, so here's a recipe to break the "fast" from posting.

I added the changes I made at the bottom of the recipe.

Ingredients


Olive Oil

2 chicken breast filets (I used frozen ready-made, because I’m lazy)

2 small onions

2 tbsp curry

5 handful fresh spinach or the equal amount frozen

½ tsp powdered nutmeg

3 chicken bouillon cubes

1 liter/34 oz. water

Salt & Pepper

Egg noodles

Directions:

1. Heat a pan over medium heat. Pour olive oil in the pan, just enough to cover the surface. Add the chicken filets and brown the fillets about 5 minutes on each side. Remove the fillets from pan.

2. Cut the 2 onions in slices and heat up a separate pan on medium heat. Add 1 tsp olive oil and the fresh, washed spinach. Add the nutmeg and stir untill the spinach has wilted. Put aside. (If you use frozen spinach, just thaw in a casserole with some water over low heat)

3. In a medium sized pot, pour in olive oil to cover the surface and warm at medium heat. Add the sliced onions and stir from time to time. After 3 minutes add the curry powder and mix well with the onions. Turn down heat to low and let sit about 5-10 minutes untill the onions are soft. Stir now and then.

4. In a casserole add water and put in the chicken bouillon. Turn on heat to medium. The cubes will dissolve in about 10 minutes

5. While the chicken bouillon cubes are dissolving, pull the chicken apart in small chunks

6. Add chicken and spinach to onions and stir well.

7. Add the chicken bouillon water and bring soup to a boil. Simmer for about 2 minutes.

8. Add the noodles and let cook as said on the package directions. Add salt and pepper if needed.

*Step 3:  I also added a medium potato cut up into chunks.  In between steps #6 and #7 I added half an apple cut into chunks.  I added at least 3-4 cups of chicken broth, too!

Lastly, right before serving the soup, I stirred one spoonful of Greek yoghurt into each bowl.