Thai Night

Tonight was Curried Zucchini Soup and Thai Mango Chicken. (We had a 1/2 mango or so that needed used and a 1/2 can of coconut milk that similarly was getting old.)

The soup. You'll need:

• 2 teaspoons olive oil
• 1 onion peeled and chopped
• 4 garlic cloves, peeled and minced
• 1 pound zucchini, rinsed, ends trimmed and coarsely chopped
• 2 cups chicken broth, separated
  
• 2 cups coconut milk (we use light)
• 1 tablespoon curry powder

And the to do part:

• Heat oil in in a medium sauce pan over medium heat
• When it just begins to shimmer and smoke, add onions and garlic. Saute until soft, about 8 minutes.
• Add the zucchini and 1 cup of the broth. Simmer until zucchini is soft, about 10 minutes.
• Blender. You can do this by transferring the contents to a standard blender, or my preferred method of using an immersion blender right in the pot. Blend until smooth. When done, return it to the pan, if it left it.
• Stir in remaining broth, coconut milk, and curry powder. Stir until hot.

This should make about 4 servings. (And about 3 points a serving if you're doing Weight Watchers.)

Now for the main course. You'll need:

• 1 ripe mango, peeled, seeded, and chopped
  
• 1 ripe apple, peeled, cored, and chopped*
• 1 tablespoon roasted red chili paste
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• juice of 1/2 a lime (about a tablespoon)
• 1 tablespoon brown sugar
• 1 "thumb" ginger (I think this means a thumb sized hunk, at least, that's what I used), grated
  
• 3 cloves garlic, minced
• 1 tablespoon oil
• 1 pound chicken breast, cut into bite sized pieces
• 1 medium onion, sliced into sticks (or use 1 small yellow and 1 small red onion)
  
• 1 bell pepper, pick your favorite color, sliced into sticks
• 1/2 pound or so green beans, cleaned, snapped
• 1 handful of nuts, I used peanuts
• 4 servings of rice or rice noodles, you pick
  

*Or use 2 mangos

And what to do:

• Put the mango, apple, vinegar, soy sauce, fish sauce, lime juice, sugar, ginger, and garlic in a food processor and make into a fine mess of a puree. Taste it to make sure it's got the right mix of sweet, salt and spice.
• Heat oil in a saute pan or wok until it shimmers and just starts to smoke
• Toss onions and chicken into the pan and stir. Cook until the chicken is browned and the onions are translucent.
• Add the sauce, peppers, and green beans. Mix well. Cover and cook until green beans are done, stirring occasionally.
• Serve over the chosen starch

For the Weight Watchery types, this was 5 points for the chicken and veggies, add the points for your chosen starch.