Thai Red Curry

3 1/2 cups cooked rice
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste

1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.

Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.

Curried Coconut Chicken

3 T butter, melted
1 cup flaked coconut
2 t curry powder
4 boneless skinless chicken breast halves
1/4 t salt
1 cup apricot preserves, warmed

1. Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter then coat with coconut mixture
2. Place in a greased 9x13 baking dish. Sprinkle with salt. Bake uncovered at 350 degrees for 30-35 minutes or until chicken is cooked through. Serve with preserves.

Roasted Butternut Squash Soup and Curry Condiments

For the Soup:
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
homemade
1/2 teaspoon good curry powder

For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana

1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving

Recipe from the Barefoot Contessa found here: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe/index.html

Coconut Curry Soup

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving

1. Prepare the rice!
2. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
3. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

Original recipe found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html