FOFF Y-Cinta Chicken and Squash Curry

First, I have to brag that I am getting my monthly massage this weekend. YAY! I SOOO look forward to those invigorating (sometimes painful) deep tissue massage sessions that work out all the kinks I’ve put into my tissues and muscles. If you live in the area, check out my latest Examiner article on the best place in town to get a massage. They even won an award! There is also a recipe for a healthy, antioxidant, hydrating Pear Ginger Water.

The Chicken sCOOP of the week:

Not quite the curry flavor I’m used to. Carla Vavala uses Red curry paste in this recipe from her book Fusion of Food and Friends on page 62.

First version: Chicken

Second version: Tofu

1 butternut squash or small baking pumpkin
1 onion, chopped
4 cloves garlic, chopped
1 TBS red curry paste
1 can lite coconut milk
2 1/2 TBS fish sauce
juice of one lime
2 1/2 tsp packed light brown sugar
3 TBS peanut oil (we used olive and canola mixed)
1 lb chicken breasts cut into bite size cubes OR 1 pkg. lite firm tofu pat dry and cubed
3 TBS basil chopped
Brown rice, cooked according to package.

Microwave the squash until tender, about 8 – 10 minutes depending on the size of the squash and power of your microwave. Alternatively, peel and seed the squash and cut into bite size cubes. Add to boiling water and cook 8 minutes until barely tender. Drain and set aside.

Curry Sauce: Add 2 TBS water to a food processor and then add the onion, garlic, and curry paste. Process until smooth. In a small bowl, add the coconut milk, fish sauce, lime juice and sugar. Stir until sugar is dissolved.

In a large frying pan or wok, heat 2 TBS oil over medium heat. Add the chicken and cook 8 minutes or until both sides are brown. * Do the same for tofu if you are using tofu. Transfer to a bowl and set aside. Keep the pan on the heat.

Add the last TBS oil to the pan then add the curry blend and cook one minute. Add the coconut milk mixture, stir into the curry then bring to a boil. Stir in chicken/tofu and squash, reduce heat to simmer and cook for 10 minutes or until squash is fork tender. Add basil. Serve over rice.

Chicken:

Tofu: *I don’t enjoy much sauce with my dinners so we added most of the curry sauce to Ted’s chicken version. I continued to cook the tofu and squash in the sauce until it was mostly absorbed.