Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Tikka Masala

Chicken marinated:

• 1 lb chicken breast chopped into bite sized pieces
• 1 cup plain 2% fat Greek yogurt (7 oz)
• 1 tbsp garam masala
• 1 tbsp lemon juice
• 1 tsp pepper
• 1/4 tsp ground ginger

Sauce:

• 15 oz canned tomato sauce or puree
• 5 cloves garlic (minced)
• 4 tsp garam masala
• 1/2 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1 cup heavy whipping cream (added last)

For Serving:

• Basmati Rice or Naan
• Cilantro (chopped)

Directions:

1. Combine all marinade ingredients except chicken and mix well.  Add chicken chunks and coat with marinade.  
2. Let sit in the refrigerator for at least 1 hour.
3. Select the sauté mode on the instant pot for medium heat.  When it reaches temp add chicken chunks along with any marinade sticking to them).  Sauté until the chicken is cooked on all sides (about 5 min).  Stir occasionally.  Turn off sauté mode.
4. Add all of the sauce ingredients except the cream to the instant pot, over the chicken and stir.  Secure the lid and select manual mode to cook for 10 minutes at high pressure.  Use the quick release handle to release pressure.
5. Select sauté mode on the pressure cooker for low heat. When it has reached temp add cream to the pot, stirring with the other ingredients.  Simmer until the sauce thickens to your liking (a few minutes).
6. Serve with basmati rice or naan Garnish with cilantro

Prep time: 20 min

Cook time: 20 min

Serves: 4

Chicken Curry

Ingredients:

• 1 tsp Fresh grated ginger
• ½ cup Onion, chopped
• 4 Carrots, peeled and sliced
• 1 Tbsp Curry Powder
• ½ tsp Ground Cumin
• ¼ tsp smoked paprika
• Juice of 1 lime
• 1 Tbsp Chicken Bouillon Base
• 1 Cup Water
• 4 Thin slicked chicken breast, thawed
• 2 Potatos, 1 inch diced
• 1 large red pepper, diced
• 14 oz can coconut milk
• 14 oz can diced tomatoes
• 1 tsp salt
• ½ tsp pepper
• 1 cup frozen peas
• Cilantro, chopped

Instructions:

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the Instant Pot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds.  Add the onion and ginger.  Cook another 30 seconds, stirring constantly.  Add the carrots, bouillon, cumin, paprika and water and heat for 10 minutes.

2. Add the lime, chicken, potatoes, red pepper, coconut milk, tomatoes, salt and pepper.  Close the lid on the pressure cooker and cook on high pressure for 4 minutes (hit manuel and adjust time to 5 minutes).  On the Stove top, bring to a boil and cook until chicken and potatoes are done- about 20 minutes.

3. Let the pressure naturally release before removing the lid.  Once done, stir in peas and cilantro.  Serve over hot, cooked rice or quinoa.

Takes about 1 hour 45 minutes to make start to finish.

Tips:

·       When cooking with butter, heat pan up with butter in it.

·       When cooking with oil, add the oil after the pan is hot.

·       The more you mince garlic the stronger it is.

·       Add 2 Tbsp of kosher salt to the water per pound of pasta

From: Katie

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.