Curried Chicken Saute and Curried Potatoes and Squash

Two different meals but I made these in the same week because they both called for coconut milk. They both had a sweet creamy curry taste that was new to me as I dont cook with curry a lot. Anyways very good. Both from Cooking Light, November 2010

Chicken Saute-

"The Ingredients
1 1/2 teaspoons curry powder, divided
1 pound skinless, boneless chicken breasts
1 (8-ounce) package presliced mixed bell peppers (I just cut up a few bell peppers)
1 cup light coconut milk
1 lime

Directions
Heat a nonstick skillet over medium-high heat. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; sauté 1 minute. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened. Cut lime in half. Squeeze 1 tablespoon juice from 1 lime half; slice other half into 4 wedges. Stir juice and 1/4 teaspoon salt into bell pepper mixture. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges." p298

The Curried Potatoes and Squash is a soup and the article suggest you serve it with warm flat bread. And it is meatless which is a good money saver.

"2 tablespoons butter
1 cup chopped onion
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
3 cups (1/2-inch) cubed peeled baking potato (about 1 1/2 pounds)
3 cups (1/2-inch) cubed peeled butternut squash (about 1 1/4 pounds)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)

1. Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.

2. Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions" p291