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- Green curry chicken-365 days Chinese healthy food for July 2
Green curry chicken-365 days Chinese healthy food for July 2
Green curry chicken
Ingredients for green curry chicken/ 6 people
600 g of chicken cutlets
1can coconut milk (250 g)
1green pepper
2tomatoes
1onion
somecrushed peanuts
peanutoil
achievement
Difficulty easy
Preparation 10 mn
Baking 10 mn
Totaltime 20 minutes
PREPARATION green curry chicken
1Cut the onion into pieces cutlets, pepper sliced and diced tomato flesh.
2Heat the curry paste with a tablespoon of oil for about 1 minute. Add thecoconut milk, stir and add the chicken, poach 5 minutes on low heat.
3Meanwhile, in a skillet fry pepper and onion in a little oil for about 5minutes, then add them to the curry sauce and diced tomatoes.
Finally green curry chicken
Servewith a cup of Thai rice. Sprinkle the base of crushed peanuts.
Anchoyade Recipe
Ingredients
Jim Vorheis-vinegar)4 oz Flat anchovy filletsFreshly ground black pepper2 md Cloves garlic, finely8 To 10 slices French bread,-chopped-1/2-inch thick, cut into1 ts Tomato pasteStrips1 tb To 1 1/2 tb olive oil1 ts Finely chopped fresh parsley2 ts Lemon juice (or red wine
AnchoyadePreparation
Soak anchovies10 minutes in cold water and pat dry with paper towels. Place in a large mortaror heavy bowl with the garlic and tomato paste. Pound with a pestle, woodenmasher or spoon into a very smooth puree, or use food processor with steelblade. Dribble the oil in, a few drops at a time, stirring constantly untilthick and smooth, like mayonnaise. Stir in lemon juice and a few grounds ofblack pepper. Preheat oven to 500 F.Brown bread lightly on one side. While bread is warm, spread untoasted side withanchovy mixture, pressing it into bread with back of fork or spoon. Bake for 10minutes. Sprinkle with parsley and serve at once. Note: For a first course, usewhole slices of French bread spread with anchovy mixture.
Greek Dolmades Recipe
Ingredients
16 oz Brine-packed grape leaves1-1/4 c White rice, shortgrain3-1/2 c Vegetable broth1 Onion, finely chopped1/2 c Olive oil1 Garlic clove, minced2 tb Dill, minced1/2 c Parsley, minced1/2 c Lemon juiceSalt & pepper
GreekDolmades Preparation
Unfold grapeleaves & rinse with cold water. Remove & discard small stem from eachleaf. Pat dry & set aside. Bring rice & broth to a boil. Reduce heat tolow, cover & simmer until the rice is tender, about 25 minutes. Let cool toroom temperature. Saute onions in 3 tb olive oil until translucent, about 10minutes, stirring frequently. Stir in garlic, dill, parsley & half thelemon juice, remove from heat. Add onion mixture to rice. Season & mixwell. Preheat oven to 350F.On a flat surface, place one leaf smooth side down with stem towards you. Withwet hands, roll one ts rice mixture in the palm of your hand into a cylindershape. Place filling at stem end of the leaf & begin rolling the leaf,folding both sides. Continue rolling to enclose the filling & make a tightbundle. Place filled leaf in a 9 X 13 baking dish. Repeat with remaining grapeleaves & rice mixture. Drizzle with remaining oil & juice. Cover withfoil & bake until tender, about 30 minutes. Remove from oven, allow to coolfor 10 minutes & refrigerate. Serve chilled or at room temperature.