vendredi 18 mai 2007
les recettes a partager
En bonne menagere (ou gourmande) que je suis, je commence un post ou nous pouvons partager nos recettes. Aussi Anne Claire, je voudrais la recette des tomates farcies. Merci d'avance et si certaines ont des recettes qui font fureur avec leur famille, les recettes sont toujours la bienvenue. j'en ai marre de cuisiner et manger toujours la meme chose.
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1 commentaire:
C'est deli!
Nid’s Red Curry – April 17th, 2007 – Morristown, NJ.
• 2 Tbsp Olive Oil
• 2 Tbsp Mae Ploy – red Curry paste
• 1 cup coconut milk
• 1 lb chicken breast (cut thinly)
• 1 Tbsp Fish Sauce (Tiparos)
• 1 tsp sugar
• 3 stems (with leaves) of fresh basil (remove stems and rinse)
• 1 can 4 oz. can of bamboo shoots
• Any green vegetable (frozen peas are good)
• 1 Knorr chicken cube
Heat Olive oil in medium sized pot. On low heat, put red curry paste in olive oil. Add coconut milk. Add Knorr cube with coconut milk, stir till it’s dissolved.
Slice chicken – add fish sauce and sugar. If you have time, you can marinate it for 30 minutes, if not that’s fine. Add to olive oil mixture. Add more coconut milk when necessary. Stir until chicken is cooked. You can thin the coconut milk with a little bit of water (½ cup).
Boil water. Drain bamboo shoots from can. Boil bamboo shoots for 5 minutes to remove their odor. Drain bamboo, add to chicken. Drain canned peas. Add to chicken mixture. Simmer for 10-15 minutes. Add Basil on top 5 minutes before turning the stove off. Serve with Jasmine rice.
Optional hot sauce served on the side
Slice 2-3 red or green chilis. Add 2 tablespoons of fish sauce and ½ a lime (or lemon) in the little bowl.
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